Saxman11290
I'm Getting There
- Joined
- Jan 4, 2013
- Messages
- 13
- Reaction score
- 4
Hi all,
I just started a primary fermentation of a WineXpert Eclipse Riesling on 1/15/13. Fermentation is going well, lots of CO2 coming out of the airlock, a light odor in the air of yeast / wine.
My questions pertains to the temperature of the yeast and their metabolic activity / what is the maximum allowance before degredation or detrimental decrease in activity.
I started my ferment at a liquid temperature of 75 degrees and have been monitering it at several points throughout each day. So far it has stayed within the 72 - 75 degree range, except for last night and this morning, it has started to peak to near 77 degrees or even a little higher.
I was wondering if this would really negatively affect the yeast that much. Should I make an effort to cool the bucket down a bit? Crack a window? I understand that during the normal metabolic activity of the yeast, they will produce their own heat, and that probably explains the slight rise in temperature, however, I'm not sure if the temperature is too high.
Any and all input, advice, recommendations etc are appreciated by this first time brewer!
Thank you in advance!
I just started a primary fermentation of a WineXpert Eclipse Riesling on 1/15/13. Fermentation is going well, lots of CO2 coming out of the airlock, a light odor in the air of yeast / wine.
My questions pertains to the temperature of the yeast and their metabolic activity / what is the maximum allowance before degredation or detrimental decrease in activity.
I started my ferment at a liquid temperature of 75 degrees and have been monitering it at several points throughout each day. So far it has stayed within the 72 - 75 degree range, except for last night and this morning, it has started to peak to near 77 degrees or even a little higher.
I was wondering if this would really negatively affect the yeast that much. Should I make an effort to cool the bucket down a bit? Crack a window? I understand that during the normal metabolic activity of the yeast, they will produce their own heat, and that probably explains the slight rise in temperature, however, I'm not sure if the temperature is too high.
Any and all input, advice, recommendations etc are appreciated by this first time brewer!
Thank you in advance!