Cold Fermentation For Hefeweizen OK?

[Muddy-Waters]

Due to the cold weather and no inside space, my hefe is fermenting at 50-54. This bad? Figure it might take a bit more time, but is this going to make for really bad flavors? Got an ale yeast in there, Bavarian.

Thanks.

 

[billl]

There was an article in zymyrgy a while back about someone pushing the lower limits for ale temps and comparing them to more traditional temps. The lower temps got favorable reviews - less bubblegum, more balanced clove and banana.

Once fermentation slows down, you might want to put a heating pad around it or something to make sure it finishes well. I'd be more worried about it stalling out than making any really bad flavors.

 

[Muddy-Waters]

Thanks. The temp 'should' increase soon, so maybe everything will work out.