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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Cooler-than-recommended Nottingham fermentation

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AgedAardvark
SLC, UT
53 Posts


Hey all,

In the summer my basement stays about 68 all day and night.  In the winter, I'm down around 56-58.  I know this is below the recommended range for Nottingham, but I also know that a lot of people find Nottingham does just fine in the mid-50s, so I'm not worried about overall performance.  

What I am wondering about is whether this should effect the length of time to finish fermenting.  Should I expect an extra couple weeks in a scenario like this?

/AA




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I see lots of posts of people who do fine with Notty down to the mid 50s.  I'd give it a little extra time, as fermentation will be slower - but I doubt it will be a couple of extra weeks worth of extra time.




Posted 34 days ago.

skitzo2000
Pittsburgh, PA
42 Posts


I expect once the notty gets going you'll be right in range for temp.  I just brewed with nottingham this weekend, and in order to keep the beer temp at 60, my chamber is hovering around 52F.  I think the major slow down will be close to the end knocking off those last few points, so you may want to warm it a tad once you get to the far end of fermentation to finish out.  Or just wait a while longer.



Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Keep in mind that if your ambient is in the high 50's the actual fermentation is likely in the low/mid 60's, right in the sweet spot. I think you'll be AOK.



Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


Thanks, guys.  This forum is shaping up to be a good one, and I'm glad to be a part of it.

My experience with my last batch, brewed under the same conditions was 3 weeks, and I missed my FG by about 0.008.  I think it was shooting for 1.012, and I got 1.02.  My Taddy Porter clone has been down there for a month, and I'm anxious to get it kegged... Maybe I'll bring it upstairs tonight into the mid-60s and then keg it out tomorrow?  




Posted 34 days ago.

AgedAardvark
SLC, UT
53 Posts


You know, Maybe I should have said the BEER is sitting at about 56-58.  That's the side-of-the-bucket reading.



Posted 34 days ago.

skitzo2000
Pittsburgh, PA
42 Posts


My experience so far with Notty is that it really only needs a week to get the bulk of fermentation done, and then the extra time is good for cleanup and maybe a few extra points of gravity.  I would plan to bring your bucket upstairs around day 6-7 once you can tell fermentation is slowed down.  keep it upstairs for a few days so the yeast can finish cleaning up, and then for bulk aging throw it back downstairs.

Is your bucket directly on the floor?  if so try raising it off the floor.  That concrete floor is like a giant heatsink pulling heat out of your fermentor.

As for your taddy porter you've got to check the gravity so you know what your working with first.




Posted 34 days ago.
Edited 34 days ago by skitzo2000

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