Brewing Master

Question:

Andrew – new topic, same guys …

Most welcome – good advice from experienced brewers – I like that. CSIRO hey? I’ll bet you could cook up some exotic mashes…

Response:

Yup CSIRO Minerals.  A good source of know-how and exotic methods. Lots of big stainless steel vessels with good temperature control – makes a homebrewer drool with envy.  I can’t wait for some of the tanks to become surplus ! Chris – Hide quoted text — Show quoted text – Andrew – new topic, same guys … Most welcome – good advice from experienced brewers – I like that. CSIRO hey? I’ll bet you could cook up some exotic mashes…

Response:

I’ve got my nano-brewery at the bottom of an underground staircase that leads to an underground garage. The temperature stays very stable over several days but does slowly follow the weather. It was about 24C (75F) during the hottest part of summer (so I used wet towels etc to get the fermenter down to about 21-22C). Now, as winter is approaching, it has dropped to 18C (65F) and should drop several more degrees. So, my questions are: * when should I start to get concerned about it being too cold for typical ales? * what natural temperatures would become usable for doing a few lagers in the middle of winter? I don’t know what temperature it’s finally going to achieve, but I suppose I can use wet towels again to squeeze it down another degree or 3. * will there be a bit of a "hole" in the temperature range where it’s too cold for ales and too hot for lagers? — I like cats too – let’s exchange recipes

Response:

Andrew – new topic, same guys … I’m looking forward to winter in my old shed – Lager territory !  Guys who use certain yeasts will tell you that 8C or 12C is the only temperature to use (dropping the secondary to close to freezing over several weeks).  However, it’s really a function of yeast breeding.   I’ve fermented some creditable lagers at 14-18C using DCL’s "Saflager" yeast (and storing the bottles in a fridge for a few weeks before drinking).  No doubt you do get better results at 8 to 10C, but the beer is definitely lager, at even 14-18C.  A very forgiving yeast. Ask your local brew shop – if they don’t have it, try another. Ales will continue to ferment well below 15C, but the best flavours are obtained in the 18 to 22C range.  I run 2 fermenters, one in the winter cool of the shed, and one in the laundry, where the temperature is pretty well 18-25C all year (tumble driers in the winter, airconditioning in the summer). Chris – Hide quoted text — Show quoted text – I’ve got my nano-brewery at the bottom of an underground staircase that leads to an underground garage. The temperature stays very stable over several days but does slowly follow the weather. It was about 24C (75F) during the hottest part of summer (so I used wet towels etc to get the fermenter down to about 21-22C). Now, as winter is approaching, it has dropped to 18C (65F) and should drop several more degrees. So, my questions are: * when should I start to get concerned about it being too cold for typical ales? * what natural temperatures would become usable for doing a few lagers in the middle of winter? I don’t know what temperature it’s finally going to achieve, but I suppose I can use wet towels again to squeeze it down another degree or 3. * will there be a bit of a "hole" in the temperature range where it’s too cold for ales and too hot for lagers? — I like cats too – let’s exchange recipes

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