Irish ale yeast vs cold house

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Permalink Reply by JoKing on June 29, 2009 at 2:23pm

Have to agree here too. No one is going to get good results trying to ferment an Ale anywhere near 10 degrees and get good results. Pitching low for ales means pitching at 15 degrees, and ramping up to 18 - 20. Lagers are a different story. I recently experienced this with my last Porter that was underpitched, and needed to be fermented at 22 degrees - but unfortunatley due assistant brewer problems only fermented at 12. The result was repairable... but only just.

Now, I realise that Simon didn't intend to get as low as that - but the results would be the same as what I had with my Porter... The fact that the beer only has a quater of the amount of yeast it needs to fully attenuate is going to make the situation even worse. At least his beer hasn't started fermenting yet, and he should be able to get enough yeast into it before it starts.

Simon - get that heat pad onto it, and get that '05 into it too.

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Permalink Reply by Simon David kelly on June 29, 2009 at 4:41pm

Pad turns up tomorrow, got a timer to have it come on very hour for a bit.

Hopefully I can rescue it :)

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Permalink Reply by Brendon on June 29, 2009 at 2:57pm

Sulphur is a natural by-product of yeast fermentation and I would suggest that the elevated levels during a low temp fermentation is due to less scrubbing from lower CO2 being evolved. I put it in the same camp as diacetyl in as much as it is a natural by-product of yeast fermentation that can be managed.

Also sulphur production exhibits genetic variability for yeasts.

Also, are you sure the sulphur production wasn't due to a bacterial infection?
Did the beer clean up with extended lagering?

I agree that 10 degrees is really extreme for Ale yeast - I reckon some Koelsch and Alt yeasts might still be able to give an active primary ferment at that temp but not many others.

Personally I get nervous when any of my Ale yeasts get below 18 degrees fairing that they might stall on me.

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Permalink Reply by JoKing on June 29, 2009 at 3:30pm

I can't say that I got any sulphur in my 12 degree ferment - so I guess I was lucky in that respect. But then - I haven't known US-05 to produce it in the first place.

My wort was 1.064 - and I only pitched one packet (as this was all I had) so I intended to ferment quite warm, and get some esters into the beer. However... we went away for a week or so the day after I brewed, and my assistant brewer turned the econoheat off in that room. When we got back, the temp was 12 degrees...

I have fermented at 15 degrees with US-05 a few times before, but I increased the pitch to account for this... the results have been very good... almost lager like.

However, with this Porter - I was disappointed with the beer, as it had developed some unpleasant fermentation characteristics - not uncommon to other beers that I have underpitched in before. Plasticy type unpleasantness - undefined malt flavours. My wife just told me it tasted "Roasty Toasty Chocolatey" but I could taste past it. 12 degrees was too low... it was a bad mistake.

I rested thoroughly for a few days at 22 after this, and it mopped up quite well - but it could never have been as good as it would have been had I fermented it how I had planned. I wouldn't think that I had an infection, but you never know I guess. My reigeme is pretty good... a bit relaxed at times... maybe... who knows...

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Permalink Reply by Mike Neilson on June 30, 2009 at 9:23am

Hows the RIS going David? Any luck?

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Permalink Reply by Simon David kelly on June 30, 2009 at 9:47am

Hi Mike,

It's looking a little better. Fermenter up to 10 - 12°C on the strip marker and the air lock is almost bubbling. A pack of ale yeast is activating in the bedroom (warmest place in the house) and will be pitched in tonight. Along with the heat pad that is due today, I have high hopes of a full recovery :o)

Si

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Permalink Reply by Simon David kelly on July 6, 2009 at 9:44am

Moved the brew to the secondary yesterday, with the addition of 127g of NZ Goldings for nose.

Heat pad is working a treat with the timer and the beer's up to a pleasant 16-18°C.

The gravity is diwn to 1.040 from 1.098 and the taste is not too bad.

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