Temperature has Plummeted

[kgaugler]

The temperature in my fermentation room (okay, my basement) has dropped over the last 2 days. It has been at a stable 60-62 day and night. Yesterday morning it was 58 and this morning it was 55. I am 8 days into my steam beer. Usually, I do primary at 60-62 (normal basement temp) for 10 days and secondary at the same temp for 14 days. My question is; what effect will the lower temperature have on it? And what bad effects might it have if (when) the temperature goes back up? I'm guessing that primary will take a bit longer but the effect of the temperature rising back up concerns me.

Warming the basement is not an option, by the way.

[chris1kanobi]

I ferment my Steam beers at lager temps (50-55) using the Whitelabs SF Lager yeast. The cooler it is, the more "lager like" the final beer will be. You are far enough into the primary fermentation, that most of the work, and flavors created by the yeast have been established. If the yeast has dropped, it might be a good time to rack and try to keep it as cool as possible for the secondary. That yeast strain drops very well and very clear. I did my secondary for the Steam (and Baltic Porter using the Steam's yeast) at 38 deg. for 3 weeks. Very smooth and tasty. I think it is a blessing that the temp has fallen. :D

[jstrausss]

I have the same situation with my basement . so I guess it would be safe to say that doing more lager brews in the winter would be the best bet :) Correct ?

[chris1kanobi]

It depends on what the temp is and how much is goes up and down. I just filled a carboy with water and put it in my garage fermentation chamber and checked on it every day for a week at various times during the day and night. If it is 45-55 all the time, then lager away. If it goes from 50-65 and jumps around, then start with the San Fran lager yeast. You can still make most lagers, or make some of your ale recipes using SF yeast. Reds, browns, porters, pales, wheats etc. They will just be smoother, cleaner and more crisp. If the temp is below 40, then a small space heater, fermentation belt, or reptile heater can be used to keep the temperature in the lager range. If the temp changes too much, but is too cold to do ales (below 55) then bring your secondary down there and let it sit for an extra week, for the added smoothness and clarity that a cool secondary provides. :D

[jstrausss]

Good tips . I 'm printing this post.
Thanks

[Brownbeard]

You might also consider Wyeast Scottish Ale yeast, it ferments quite well in the mid 50's.