I want to try a recipe but it calls for 1 week of conditioning after fermentation at 52.0 F. I can’t hit that number. The coldest spot in the house is about 68.0 F. I’m going to check the garage as the temperatures overnight are dropping but I’m afraid there will be lows and highs if I use that location. So I guess the question is, what will happen if I choose to stay at 68.0 F for the week of conditioning before bottling?
What is the recipe and what yeast strain are you using? Seems to me conditioning at 52 after fermentation would be just for clarification. So worst case, your beer wouldn’t drop as bright, but without knowing the recipe and specifics that is just a guess.
and 52 isn’t going to help much with clarity anyway. Are you sure it’s not saying to ferment at 52 and then cold condition for a week?
The recipe is an Everett clone (Hill Farmstead) that was in BYO. The yeast is Wyeast 1028 or White Labs WLP013 or Lallemand Nottingham yeast. I will probably use the Wyeast 1028. And, yes, it states to ferment at 68.0 F until final gravity is reached and then one week at 52.0 F.
I wouldn’t worry then. It may simply be how Hill Farmstead does it. I do like a week of cold conditioning when a beer is finished, really finished and tastes clean a week at ~32 will drop a lot of yeast out and make it even cleaner.
Thanks for the responses.