Once you’ve figured out how to brew without infections or other process problems, the most important thing you can do to get consistent results is keep the fermentation temperature in the proper range.  You can’t expect proper work from the yeast if you inhibit their environment at all.

//Mike Behrendt

From: mba-bounces@thebarn.com [mailto:mba-bounces@thebarn.com] On Behalf Of Dipak J. Shah
Sent: Friday, January 04, 2013 10:17 AM
To: mba@thebarn.com
Subject: [mba] Fermenter Heater

Hi,

Any suggestions for a cheap heater for bucket fermentation??

Also ~ What are the consequences of brewing a batch of beer at a temperature below the range specified for the yeast?  I am brewing a batch of White House Honey Ale using Wyeast #1332 Northwest Ale yeast.  The specified temperature range for the yeast is 65-75 F and the fermenter is in the basement with a nearly constant temperature around 53-55 F.

I have brewed several batches of high gravity beers in the same basement at 53-55 F, including a few batches of Belgian beers.  I am now realizing that the most likely reason my Belgian have been lacking the classic aroma and taste may be because of the lower fermentation temperature.  Your thoughts and suggestions???

--
Regards,
Dipak
Tel: 612.562.8569
http://www.linkedin.com/in/djshah
This message including all attachment(s) thereto are privileged and confidential, and intended only for the addressee(s) listed.  If you are not explicitly listed as an addressee, you are hereby notified that any dissemination, distribution, and/or copying in any form is strictly prohibited.  Accordingly, please immediately destroy this message including all attachment(s) thereto and all copy(ies) thereof in any form, and immediately notify the sender.