BeerBorg

The instructions say 64-82. That's great if it gets good results, I wouldn't need to use my cooler. Which I could use for another brew. The basement is in the mid seventies. So, has anyone brewed that warm? Or is it too soon in our BrewDemon adventures?

I haven't personally used the BD yeast yet, but there is a general rule for most yeast. If you can keep it stable in the lower end of the temp range, it will produce less esters (flavors) and be a cleaner fermentation. In the higher range it will produce more esters and affect flavor and aroma. This can be desirable in certain styles if you know exactly what the yeast is and what it does. If it were me, I would keep it below 70 if you can.

FWIW, I believe Brew Demon came out and said their yeast is S-33. So consider it 1/2 a pack of it.

Here is the spec sheet:

http://www.fermentis.com/wp-content/upl ... SFBS33.pdf

I'd stick with the range of 65F to 67F if it were me.....and I've brewed a couple of BD HME's with great results.

I've brewed about 6 to 8 BD recipes, I ferment in my basement which stays at about 68* in the summer and abou 62* to 64* in the winter most of the time during active fermentation the temp will reach about 72* and I haven't had any problems or concerns with the yeast or the resulting brews. IMHO I would say not to let it go higher then 74*

The conical is just a vessel. If you are doing OK with an LBK, or an Ale Pail, you will do just fine with the Brewdemon conical. Or any other conical for that matter. There is nothing magical about the vessel that changes the enviremental requirements.

LouieMacGoo wrote:I've brewed about 6 to 8 BD recipes, I ferment in my basement which stays at about 68* in the summer and abou 62* to 64* in the winter most of the time during active fermentation the temp will reach about 72* and I haven't had any problems or concerns with the yeast or the resulting brews. IMHO I would say not to let it go higher then 74*

My basement stays a constant 66 to 68 degrees. My last fermentation was one of the most vigorous ones I have ever seen. It raised the temperature of my wort to 75 degrees and held it there for several hours. I don't expect that will happen often though. I had mashed for 90 minutes at 150 making the wort extremely fermentable then used Nottingham yeast which is an extremely high attenuating yeast. That was just an explosive combination.

Thanks, I guess I'll be cautious.
Gym, I wasn't clear. I'm asking about BD refills and instructions. I'm not using the conical.

John Sand wrote:Thanks, I guess I'll be cautious.
Gym, I wasn't clear. I'm asking about BD refills and instructions. I'm not using the conical.

Probably a misunderstanding on my part, like that's never happened before , I thought you were concerned about the temperatures due to using the brewdemon vessel.

Well I live in the California Desert, summer is 100-125 degrees and winter can get as cold as 30 degrees so my brewing is done in my closet. Room temp. Is always between 65-80. My conical holds at a constant 72-75 in the summer no problems so far, on my 5th batch. Cant imagine much change in the winter. My first batch I pitched yeast at 80 degrees, I am now pitching between 68-72 degrees, I feel the Brew Demon yeast starts better at the lower temp.

Thanks Dad2. Mine is ready to bottle, I'll know how it worked out in a few weeks. I think I kept it under 70.