BeerBorg

Hey guys! I am fermenting 4 gallons of BD's Irish Stout, and just realized the temp for the last few days has been about 60 degrees F instead of that 64 - 82 degree window they suggest.

How bad is this? What could go wrong? I am a novice, usually ferment for a couple weeks.

Thanks for any info you can share.

I think brewdemon uses s33. I think that's officially rated down to 59 (which means it'll lilley work cooler).

It might take a little longer for fermentation to finish.

Nothing should go 'wrong', per se.

If you're able to, move it to a warmer now and all will be fine. And if bpgreen is right about the yeast strain, you'll be just fine as-is.

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Most ale yeast strains are quite forgiving on temp. and if you go a little low as others said just bring it back up some and it will keep working.
I like your thread title, I read it as you were a cool dude.

Thanks all.

I am no longer too cool. But you all are the coolest of dudes!

11bcollins11 wrote:Thanks all.

I am no longer too cool. But you all are the coolest of dudes!

Good, you are making beer

When I used natural temperature control, I found variations around the house. A couple of cheap wall thermometers helped find the difference between the floor and the top of the hutch. In the basement, it varied a few degrees from the floor to a table, and again near the furnace. Using a plastic cooler with ice packs or hot water bottles was my next step. As your brewing progresses, you will find different yeasts to match the ambient temperature, or use electric control, or both.