BeerBorg

I'm planning an doing my first brew shortly with a brewdemon kit.
My question is, I was planning on moving it down to my basement for fermenting. I was thinking of putting it in my workroom. The temp ranges from 61 to 64. Himidity ranges from 35 to 45 depending on the weather.
Is this an ok temp? Or is 61 too low? Is the temperature fluctuation something to worry about?

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That should work fine. Just leave it in the fermenter for at least 2 weeks even if it "looks" done, and 3 would be better.

I'd be inclined to keep the fermentor out of the cool basement until fermentation gets underway (thin Krausen film covers surface of the wort).
All else equal ... this would be up to ~24 after pitching the yeast.

Room temp is not the same as fermenter temp. When fermentation first gets underway the temperature can exceed the ambient temperature due to the activity of the yeast. But this would be more applicable to temperatures exceeding your stated "61 to 64".
Is "61 to 64" the daytime average or the 24 hour average? Low temperatures can extend fermentation time.
mashani is totally correct that "should work fine" depending on the accuracy of that temp range. A stick on thermometer strip can help you monitor the actual fermentation temp better and measuring the gravity with a hydrometer or refractometer can help you better the actual fermentation.
That being said I did not measure my gravity for about a year and had a decent success rate with visual and taste of the fermenting beer.

Generally a vigorous fermentation will raise the temperature 5-8 degrees for the first 5 days or so, then it will level out at or near ambient temp. Mashani is right, till you get the hang of this hobby and get more comfortable with the process let it ferment for 3 weeks. Keeping the wort around 64-66 degrees during fermentation will give you a cleaner tasting beer in the end.

61-64 is the room temp.
Right now it is the only place that I can put the fermenter that's out of direct sunlight and away from heater vents.
The fermenter does have a stick on thermometer.
From reading this forum I found out that the 7 days that brew demon says in 5he instructions is wrong. I'm planning on brewing for 3 - 4 weeks and the bottle 3- 4 weeks in the bottle.
I've already learned much and havnt even brewed yet.


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3 weeks in the fermenter is plenty, no reason to go 4. While 4 won't harm anything, it won't bring any benefit either. Put that extra week into the bottle, going a full 4, then at least 3 days in the fridge before consuming.

RickBeer wrote:3 weeks in the fermenter is plenty, no reason to go 4. While 4 won't harm anything, it won't bring any benefit either. Put that extra week into the bottle, going a full 4, then at least 3 days in the fridge before consuming.

Your right, I was just planning on a little extra time just in case.

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HerbMeowing wrote:I'd be inclined to keep the fermentor out of the cool basement until fermentation gets underway (thin Krausen film covers surface of the wort).
All else equal ... this would be up to ~24 after pitching the yeast.

I tend to agree with Herb on this and think I know what he is saying. If under pitch a little and too cold things won't happen or slower, BUT if you start a little higher it will start sooner but have to watch because it will take off and go way higher then intended. I pitch cold but use a lot of yeast.

FWIW, lately I've been pitching pretty warm, near the high end of yeast range, but then putting it in a place where the wort will chill to my intended fermentation temperature over the next 4 hours or so. I tried it because since I slow chill in the M&B, sometimes it still comes out a bit on the warm side, but once I take it out of the M&B, all bets are off as far as "other things" getting into the wort. So I wanted to get the yeast in play fast.

I have had exactly zero off flavor issues that I could attribute to yeast when doing this. Everything tastes exactly as I would expect it to from that perspective.

All it seems to do is get the growth phase kicked off quicker, but not so fast that it's ripping through the wort and heating up the fermenter before it's cooled down to where I wanted it anyways.

HerbMeowing wrote:I'd be inclined to keep the fermentor out of the cool basement until fermentation gets underway (thin Krausen film covers surface of the wort).
All else equal ... this would be up to ~24 after pitching the yeast.

OK I have it fermenting on kitchen counter for a few days at 68. I moved it downstairs and the temp dropped to 61. Was that a mistake or am i good to go?

berryman wrote:

HerbMeowing wrote:I'd be inclined to keep the fermentor out of the cool basement until fermentation gets underway (thin Krausen film covers surface of the wort).
All else equal ... this would be up to ~24 after pitching the yeast.

I tend to agree with Herb on this and think I know what he is saying. If under pitch a little and too cold things won't happen or slower, BUT if you start a little higher it will start sooner but have to watch because it will take off and go way higher then intended. I pitch cold but use a lot of yeast.

Good points.
I following the 1st of two pieces of advice offered by Chris White of White Labs.

1) Pitch a little warm then lower the temperature when signs of fermentation 1st appear.
I've had slow-starting worts go sour b/c of long lag times ( looking at you BRY-77).

2) Pitch a little cool but pitch a lot.

berryman wrote:

HerbMeowing wrote:I'd be inclined to keep the fermentor out of the cool basement until fermentation gets underway (thin Krausen film covers surface of the wort).
All else equal ... this would be up to ~24 after pitching the yeast.

I tend to agree with Herb on this and think I know what he is saying. If under pitch a little and too cold things won't happen or slower, BUT if you start a little higher it will start sooner but have to watch because it will take off and go way higher then intended. I pitch cold but use a lot of yeast.

Good points.
I following the 1st of two pieces of advice offered by Chris White of White Labs.

1) Pitch a little warm then lower the temperature when signs of fermentation 1st appear.
I've had slow-starting worts go sour b/c of long lag times ( looking at you BRY-77).

2) Pitch a little low but pitch a lot.

moosehead wrote:

HerbMeowing wrote:I'd be inclined to keep the fermentor out of the cool basement until fermentation gets underway (thin Krausen film covers surface of the wort).
All else equal ... this would be up to ~24 after pitching the yeast.

OK I have it fermenting on kitchen counter for a few days at 68. I moved it downstairs and the temp dropped to 61. Was that a mistake or am i good to go?

If the room temp is 68°F ... then the temp inside the fermentor is likely ~5-8°F warmer.
Most would say 73 - 78°F is too warm for most yeast and could produce off flavors and possibly fusel alcohol.

Next time ... consider moving the fermentor to the basement sooner.

HerbMeowing wrote:

moosehead wrote:

HerbMeowing wrote:I'd be inclined to keep the fermentor out of the cool basement until fermentation gets underway (thin Krausen film covers surface of the wort).
All else equal ... this would be up to ~24 after pitching the yeast.

OK I have it fermenting on kitchen counter for a few days at 68. I moved it downstairs and the temp dropped to 61. Was that a mistake or am i good to go?

If the room temp is 68°F ... then the temp inside the fermentor is likely ~5-8°F warmer.
Most would say 73 - 78°F is too warm for most yeast and could produce off flavors and possibly fusel alcohol.

Next time ... consider moving the fermentor to the basement sooner.

these temps are from the stick on thermometer that came with the brew demon.