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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!)

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

Sandy

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

TimG wrote: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

Brew with the seasons. Think saison yeast.

No sense fighting mother nature.

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Earl wrote: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.

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

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

Earl wrote: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!)

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

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