Irish ale yeast vs cold house

[Simon David kelly]

I've done a Russian Imperial Stout (1.098) using Wyeast Irish Ale, but I'm getting next to no action from it.

The house temperature has dropped to a cold 8°C, and I don't currently have any heating capability.

My question is, without heating will the yeast do it's job and will it be ok to just leave it until something happens?

Cheers

Si

[Reviled]

Yeah Mr Malty is great for liquids, practically essential... Im with Brendon, reckon you should pitch some more yeast in this ASAP, packet of S-05 should do it... Right now youll probably have some pretty stressed yeast giving off some funky phenols, but you might be able to save it...

Worst beer I ever made, and the only beer I couldnt actually drink, was a Pilsner that went bad by underpitching :o( Now when I do lagers I build up a massive starter, 8-10litres so I know that ive got a big cake of yeast!

[Simon David kelly]

I take it that shoving the extra yeast in at this low temperature is still going to cause issues with off flavors.

Would it be better for me to pitch it tomorrow night after I get the heat pad under it and get the temp up?

[JR]

Another reliable way of controlling ale fermentation temps it to put your carboy into a container of water and put a $25 fish tank heater in the water. Fish tank heaters have thermostats that are good to 1degree. Most fish tank heaters thermostats start at 20 degrees though so only good for estery ales.

[Simon David kelly]

Nice idea.

I wonder if you can crack the controller and change the thermostat limits?

[Brendon]

ok... I suggest you rehydrate some dried yeast in water and pitch once the temp reaches at least 18 degrees. If you have ability to put O2 into your wort then you might want to consider that as well.

Pitching low will make the growth and lag phase longer but it will also reduce the production of fusel alcohols and esters.
I'm not sure where everyone is coming up with low temperature will stress the yeast into producing off-flavours. In fact a number of decent brewers (i.e. JZ) would recommend that you pitch low and then raise the temp to curb fusels and esters if they aren't what you are after.
Fermenting at the low end can produce additional diacetyl that can then be managed by a diacetyl rest so long as you have a good number of viable yeasts still in suspension to do the job. So basically, the idea is to pitch a good number of viable yeast at the start.

For temp control I use a fridge with a 40W light bulb and FridgeMate temperature controller.

Righto... must stop stalling and go on the South Island road trip!

[Reviled]

"I'm not sure where everyone is coming up with low temperature will stress the yeast into producing off-flavours. In fact a number of decent brewers (i.e. JZ) would recommend that you pitch low and then raise the temp to curb fusels and esters if they aren't what you are after."
I agree with that completely, I guess what I was getting at, is if you pitch low, you need to have ALOT more yeast to compensate for it, which increases the chance of underpitching, which gives you stressed yeast and off flavours...

[James P]

that you pitch low and then raise the temp.....

Exactly, that means do no leave it at the low temperature....

My office keeps at an average of 17C so that is where all my ales / porters are being fermented at the moment... no off flavours to his uneducated palate.

[Reviled]

An average of 17C? In chch?? How high is your heating bill? :oP lol

[Mike Neilson]

Fuck every ones getting to technical!!! warm the son of a bitch up and pitch a pack of S05 and dont let it get over 24 degrees and it will be sweet as!!

[James P]

My office is 3 x 3 and has three computers running, one of these 24/7/365..... gets a little warm in there when all three are running, but seems to stay around 17C when only the server is running.

I have a wood burner, so our electricity is about $80~130 in summer and $200~$275 in winter. Depends how many brews I do a month!!

[JoKing]

I've been fermenting my beers in Poppys room which has an econoheat in it, and averages 18 degrees day and night. It's a real treat to get her out of the cot in the morning and smell the hops in the room at the same time.

[Stu McKinlay]

I'm not sure where everyone is coming up with low temperature will stress the yeast into producing off-flavours. In fact a number of decent brewers (i.e. JZ) would recommend that you pitch low and then raise the temp to curb fusels and esters if they aren't what you are after.

I disagree (blasphemy, I'm sure - hope the pope doesn't excommunicate me)... At least at these temp extremes.

If you've ever ale yeast in the fridge (in wort) you'll know what I mean. sulphur comes to mind.

The idea behind pitching low and raigin, at a guess, would be for a few degrees, not 10!!

I agree with the rest: Raise the temp, pitch the dry yeast.