redrocker652002
Well-Known Member
Greetings to all, now that I have a fermentation chamber that will work I have got to thinking about what it can do and how I should use it. I know that during fermentation my thought is to try and hit the middle of the yeasts temp tolerances. But what about after fermentation has completed and it is just waiting to be bottled or kegged? Do I drop the temp in the fridge that I am using? Do I stay the course and the bottle and store there at colder temps? My main brews are IPA's and Pale's, but I am going to try a lager or pils soon now that I have the equipment so to speak. As an example, my latest singe hop Pale ale is sitting in my closet dry hopping. Fermentation stopped a week or so ago, so I just dropped the hop bag in and let it ride. It has been dry hopping since Monday, so Thursday is day 4. My bottle day is tomorrow, so my thought is to bottle it, let it sit in the closet for about a week and then put it in the fermenting fridge at about 35 to 40 and store until I am ready to drink. Does that sound about right?
In the future though, would it be better to ferment at say 58 to 60, assuming the range of the yeast is say 59 to 72, and then drop the temps for dry hopping? Any input on processes would be fantastic. Also, with this new piece of equipment I can start to use the kegs from my haul of free stuff and store an on deck one. Colder is better for storage, right?
Thank you all for the input, I have learned so much and have so much more to go. My end game, as I have always said, is to have 3 or 4 taps running. An IPA, Pale, Wheat or Lighter beer and maybe a darker beer like a stout or porter (I have to start looking into tastes of those to find what I like).
Rock On!!!!!!!!!!!!!
In the future though, would it be better to ferment at say 58 to 60, assuming the range of the yeast is say 59 to 72, and then drop the temps for dry hopping? Any input on processes would be fantastic. Also, with this new piece of equipment I can start to use the kegs from my haul of free stuff and store an on deck one. Colder is better for storage, right?
Thank you all for the input, I have learned so much and have so much more to go. My end game, as I have always said, is to have 3 or 4 taps running. An IPA, Pale, Wheat or Lighter beer and maybe a darker beer like a stout or porter (I have to start looking into tastes of those to find what I like).
Rock On!!!!!!!!!!!!!