Re: Ferment temp. question
- --- In firstname.lastname@example.org, Larry <larry@...> wrote:
> At 10:28 AM 12/30/2006, you wrote:
> >I just did a temp reading where I have whiskey mash sitting and
> >about 50F degrees. It is bubbling, but not a actively as I haveseen
> >wines in the past.working more
> >Is this too cold?
> It is, if you want it to ferment quickly.
> So long as it's still bubbling, the yeast is still alive, just
> slowly. You might want to keep it from getting any cooler, though.away, or
> Shine a 65-watt or 150-watt floodlight on it from a couple of feet
> wrap a heating pad around it. You can get heating pads that arelike belts,
> for wrapping around your torso.do
> Yeast dies from the heat somewhere between 86F and 96F, so don't
> anything that's going to make it too hot over a period of days.fermenter
> Also, don't shine a 150-watt or 250-watt floodlight on a plastic
> at too close a distance, or you'll melt a hole in the side of itand have a
> sticky, sugary mess all over everything.Hi Larry,
> The action of the yeast itself will generate some heat.
I appreciate your help in steering newbies in the right direction.
But can I make a suggestion without you gettin' all antzy & thinkin'
I'm pickin' on ya? (benefit of all, & all that). Take a moment to
check the validity of what advice you're giving.
Generally what you're saying is ok, But...
Lightbulbs as a heater source can lead to a condition known
as 'lightstrike' (check the archives here & Distillers). Beer
brewers know all about this; it forms 'skunked' beer, full of
obnoxious-smelling Mercaptans. Lightbulbs are fine if the light is
blocked from direct mash contact via blankets or whatever.
Also, yeast doesn't 'die' at those temps. It goes into suspended
animation. Even frozen yeasts can be thawed with viable results.
What yeast DOES do outside its normal operating temps (high OR low),
is to make undesirable substances (stress factors) that show up in
Yeast don't normally 'die' (explode) until the temp reaches ~60
degC, although they make a lot of nasty crap under stress long
before they reach that stage. The best approach is to keep things
the way that particular strain of yeast prefers, temp-wise, pH-wise
AND nutrient-wise. Keep the buggers happy & they'll work their
asses off for ya. :)