Quote:
Originally Posted by combustiblefuel
Make sure you got some way to control the temperature in there . Too jot will lead to some hot fermentation and the yeast will leave some nasty tasting byproducts too cold It will take forever to properly ferment and yeast to clean up.
If its cooler it would be perfect to make some lager.
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Quote:
Originally Posted by Canehdianman
Yup, building a fermentation cabinet right now!
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I lager beer on my deck using evaporative cooling. Primary fermentation is the most important factor for your beer tasting good, lager or ale.
If you're doing an ale you don't really ever want to be above 70F. Sure, some styles and some yeasts will be fine above that, but generally, +70 and you will probably notice a significant 'homebrew' taste. Deschutes Black Bute for example, I believe their target is 64.5 degrees F and they will toss a batch if it gets up to 67 (That may not be 100% accurate, but it's roughly the range).
The most important time is the first 48 hours, so, make sure you cool that sucker right down, even too cold, and then let it warm up to 65F than to have it start at 75 and cool down to 65.
When I do a lager, I let it get right down to about 25-30 before I add my yeast and then it will slowly warm up to about 45-50.
I haven't done this, but I've always thought a great way to do a lager in Calgary is to do the boil, cool it to the point where I can put it in my bucket, and then stick it outside overnight covered with an airlock.
Maybe an engineer or a physicist wants to chime in here, but I think the thermal mass of the hot/warm wort would be enough to prevent it from freezing, but you'd have it in a great sweet spot to add your yeast in the morning.
Doesn't seem to get cold enough here to repeat that process.
