Actually I do have one or two. I'm reading all over the net from small people like me to microbreweries and it seems the ferment temp and time are all over the place. Now I"m pretty sure that optimal fermenting temp and time would have to change from type of brew to another. What I'm making mostly (trying really..lol) are different ales and maybe a lager or two. The one I got in a bottle carbonating now is a med light lager. I was of the understanding that it would have to stay in the first fermenting stage for at least two weeks. My yeast stopped looking active on one week though. After looking around it seems that isn't all that uncommon so I thought I"d bottle at least some of it and see what happened. It fermented at a pretty steady temp of 70-72 F. I see a lot of people saying though that getting over 70f can produce off flavors and that I should have been between 60-68F. So I might have some funky beer
Any info you might be abler to provide me for a good fermenting temp would be great.
I'm naturally fermenting so I wont be able to really see what's up for a couple weeks. I used cane sugar to prime the bottles. I head corn sugar works better and I do have some coming but my fermenting stopped about a week short so I was caught with my beer drawers down I guess there. It's supposed to just make a more loose head with the cane sugar so that's no big deal for me at this point. I'm still experimenting.
This first batch I used a liquid malt extract with a common ale yeast. So the boil phase was not as important and I didn't have to add hops to this recipe unless I really wanted to. But I thought for a novice sticking to the recipe as it was written to be the smarter rout to go. I was very careful to not pitch the yeast too worm though. I was at around78-80F when I pitched the yeast.
I'm worried that this first batch might not have done real well. Using a hydrometer I was able to calculate alcohol content around 3.8. That was pretty close to the target so that was a little calming. I mainly want to find out where the best temp range is to ferment.
My next run will be an all grain Montana Brown Ale
So it will be pretty much entirely different and I think the learning curve will be a bit more sharp. I'll have to pay real close attention to the boil phase.