Is it too hot to brew?

[Earl]

I have a couple more Festa Brew kits (Cerveza and Red) that I want to get started, but the spot in my basement where I plan to ferment hasn't been getting much below 74 degree and on some hot days runs up to 78. I suspect this will really become too hot when the fermentation starts. I do have an old keg fridge, but it is full right now and didn't want to have to empty it if I don't have to.

Also, I see in the instructions about racking the brew from the pail to a carboy, but I think the consensus from most of you is that you can leave it to continue in the pail and only transfer when I am ready to rack to the keg?

Thanks
Earl (still a rookie!)

[GAM]

Swamp cooler gets me 4'c and you can split to 2 carboys for dissipation.

Sandy

[TimG]

I have a room in the basement that can stay pretty cool, like 17degC / 63degF fairly consistently. Do you think regular ole US-05 will do well in this environment? I already have a batch in my fermentation freezer (my old keg freezer) but would like to make another batch.

Thoughts?

Tim

[GAM]

I have a room in the basement that can stay pretty cool, like 17degC / 63degF fairly consistently. Do you think regular ole US-05 will do well in this environment? I already have a batch in my fermentation freezer (my old keg freezer) but would like to make another batch.

Thoughts?

Tim

17c S05 will be fine. you may want to start warmer.

Sandy

[mr x]

Brew with the seasons. Think saison yeast.

No sense fighting mother nature.

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[GuingesRock]

I have a couple more Festa Brew kits (Cerveza and Red) that I want to get started, but the spot in my basement where I plan to ferment hasn't been getting much below 74 degree and on some hot days runs up to 78. I suspect this will really become too hot when the fermentation starts. I do have an old keg fridge, but it is full right now and didn't want to have to empty it if I don't have to.

Also, I see in the instructions about racking the brew from the pail to a carboy, but I think the consensus from most of you is that you can leave it to continue in the pail and only transfer when I am ready to rack to the keg?

Thanks
Earl (still a rookie!)

I’ve been looking that up, because I was interested to know, and people seem to think US-05 makes good beer up to about 75F. If that’s true, you might be OK with your FestaBrew beers if they have US-05 in them. If you try it, I'd be interested to know how it turns out.
http://beeradvocate.com/community/threa ... -05.53875/" onclick="window.open(this.href);return false;

I would vote for leaving it in the pail until it is ready for kegging. It was nice beer when I used to make it and way better than extract kits.

[dexter]

Make a swamp cooler cheap and works fairly well. I've also used cold towels, magic bags and sprain bags in a pinch

[ajcarp]

Here a link to the spec sheet on US-05
http://www.fermentis.com/wp-content/upl ... A_US05.pdf

Notice the complete temperature range is 53.6-77 deg F, while the ideal range is 59-71.6 deg F.

I would think you would be fine.

What a lot of us do, when it is just that few deg too hot, is the following. Put your fermenter on a water proof surface, think shallow drain pan, doggie food mat, or in my case, in the spare shower stall. Soak a bath towel with wet water and wrap it around the fermenter. The evaporation from the towel will cool the fermenter from 2-4 deg F and get you down into the ideal range. Re-wet the towel once a day. I am doing this to my current batch, with a glass carboy, and while the house temperature gets up to 76 F, the carboy has stayed in the 71-72 range, even during main fermentation.

Cheers,

JLC

I have a couple more Festa Brew kits (Cerveza and Red) that I want to get started, but the spot in my basement where I plan to ferment hasn't been getting much below 74 degree and on some hot days runs up to 78. I suspect this will really become too hot when the fermentation starts. I do have an old keg fridge, but it is full right now and didn't want to have to empty it if I don't have to.

Also, I see in the instructions about racking the brew from the pail to a carboy, but I think the consensus from most of you is that you can leave it to continue in the pail and only transfer when I am ready to rack to the keg?

Thanks
Earl (still a rookie!)

[jtmwhyte]

Correct me if I'm wrong, but doesn't the Cervesa come with a lager yeast? If so these temps are WAY too high for that one.

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[mr x]

Use a saison yeast, it would work with that base.

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