A week ago I brewed my first Belguim (beer #1). I began fermentation at 66 degrees, using WLP 530. Each day or so I ticked up the temp 1 degree and now I'm holding it at 72 in my freezer. It all went well! Bubbling has now basically stopped. MY FIRST QUESTION IS: Did I do the temp changes right?
Next weekend I plan to first transfer beer #1 to a secondary and harvest the yeast to brew beer #2 the next day. I plan to use a similar temp schedule for beer #2 in the freezer.
That being said, my SECOND QUESTION is this: Since I have only one temp controlled freezer which will be needed for beer #2, if I moved beer #1 to the living room where the temp fluxuates between 70-78, would this be an issue for the beer?
Any opinions would be appreciated!
Post #2 made 13 years ago
Good Day, the "normal" method is 66F for the time it takes to finish Primary(3-7days).
Then step up to "diacetyl" rest for 3-5 days to clean up the yeast garbage.
Then drop to less than 50F for a week or TWO, to "Cold Crash" Condition the beer.
Then filter/bottle/kegg, and move it to storage. The living room will be fine for as long as it takes to drink it, Of course Chill it to serve, if it needs it
Just My Humble Opinion!
Then step up to "diacetyl" rest for 3-5 days to clean up the yeast garbage.
Then drop to less than 50F for a week or TWO, to "Cold Crash" Condition the beer.
Then filter/bottle/kegg, and move it to storage. The living room will be fine for as long as it takes to drink it, Of course Chill it to serve, if it needs it
Just My Humble Opinion!
Honest Officer, I swear to Drunk, I am Not God.
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- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 13 years ago
rschilling,
If you leave you fermenter in the living room (which is fine for "diacetyl" rest) Make sure (if you have a dog?) to hide the valve so the dog won't chew on it! Don't ask how I know!!! The smell and taste of the residual wort on the valve attracts them. I have a big pot that I can put the bucket in to protect the valve from dogs and accidental kicking. Don't ask how I know that either!
If you leave you fermenter in the living room (which is fine for "diacetyl" rest) Make sure (if you have a dog?) to hide the valve so the dog won't chew on it! Don't ask how I know!!! The smell and taste of the residual wort on the valve attracts them. I have a big pot that I can put the bucket in to protect the valve from dogs and accidental kicking. Don't ask how I know that either!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
