secondary ale temp

[Brownbeard]

I have my oatmeal stout in primary right now, it has been five days since I pitched the yeast. It fermented really well for three days at 68 degrees. I have moved it to the normal fermenting spot, which usually sits around 60. Today, it has dropped to 54 degrees. The bubbling has slowed down a lot, but mine usually slow after a few days. I am using Wyeast 1728 Scottish ale, which has a low end of 55 degrees, according to Wyeast. I will be transfering to secondary on monday, where it will spend a week or two at that 55 degree temp. Should I be concerned about this low temp? I think it has gone through the main primary ferment. I do not have a thief to do a sample for gravity.

[Fast_Eddy]

Originally posted by Brownbeard
I have my oatmeal stout in primary right now, it has been five days since I pitched the yeast. It fermented really well for three days at 68 degrees. I have moved it to the normal fermenting spot, which usually sits around 60. Today, it has dropped to 54 degrees. The bubbling has slowed down a lot, but mine usually slow after a few days. I am using Wyeast 1728 Scottish ale, which has a low end of 55 degrees, according to Wyeast. I will be transfering to secondary on monday, where it will spend a week or two at that 55 degree temp. Should I be concerned about this low temp? I think it has gone through the main primary ferment. I do not have a thief to do a sample for gravity.

Check the gravity on Monday when you transfer. If it's too high then consider leaving secondary in a warmer spot for 3 or 4 days. Then take the gravity again. You're probably OK, though. I've used 1728 a few times and it's always been a good fermenter.

Anytime I feel like the gravity is too high when I'm racking to secondary I intentionally disturb a couple square inches of the yeast cake with the end of auto siphon to get a little 'extra' yeast back into suspension.

BTW if you don't have to have a thief - you can always siphon some out of the fermenter.