I have two Ales going right now.
An Imperial IPA (US-05) and an Alt (1007). Both are fermenting in my basement at 54.5F (wort temp).
What can I expect from the colder fermentation? Just longer ferment time? Sulfur (I don’t smell any)?
Would it be better if I invest in a couple of fish aquarium heaters for my swamp coolers? My basement could still get a little colder as the winter progresses.
I also plan on doing a Kolsch.
Thanks.
Longer fermentation times and cleaner beers will be the main effects.
Clear beer… I don’t know if I can handle that… Guess I can try. ;D
I usually fermet my Kolsch @ 50-54F. It gives it a cleaner profile.
Sweet! That’s probably where my basement will be in Janurary.
Looks good for a steam beer, too. sorry, “California Common”
Man, my pipeline keeps getting longer. Pretty soon I’ll be back to brewing Belgian’s!
Just be sure to warm them up near the end to insure they attenuate. That’s pretty darn cold for an ale. 58 is about the coldest I go.
I made a simple ale with Nottingham at 62F. It was too clean. Very bland. I won’t do it again unless I throw in some specialty grains or something to give it some flavour.
Nottingham gobbles up fermentables other yeasts leave behind and creates a pretty dry beer (and clean if used at low temps). I even find US-05 is a little too clean and dry for my taste in most of the beers I’ve made with it.