Moving to fermentation fridge after 2 weeks in house??

[ed222]

Hi,

I've recently brewed my first AG batch and its been in the fermentor for 2 weeks in the house where the temps have been ranging between 14C to 21C approx. The brew is still a little of its FG and seems to have stuck at around 1.022.

Today I picked up an old chest freezer and have wired in an STC-1000 and tube heater to make a fermentation fridge.

Question is, what temp should I aim for inside the fridge considering the yeast has probably been a bit stressed out in the house with the temp fluctuations? I'm thinking of setting it to 20C but wondered if anybody had any advice?!

Thanks in advance!

Ed

[scuppeteer]

Should be fine, but give the brew a gentle rouse to try and get the yeast mixed up again.

[DerbyshireNick]

21 or 22 if its done most of the work. This will give it an easy time finishing off. I wouldnt normally go up to 22 but given where its been already, why not!

[ed222]

So its been in the new fermentation fridge since Sunday (day 14) at 20C. Sunday reading 1.020, today, Thurdays (day 18) reading 1.020! I've just given it a good agitation for a minute or so and turned the temp of the fridge up to 22C. Should i be considering putting in another packet of us-05?!

[jack_c]

There may be nothing left the yeast can ferment, your initial post showed a mash temp of 70c and 20% odd carapils - could just be lots of unfermentable sugars. Although yeast is cheap, cant hurt to throw in more if you can wait. Maybe make a yeast starter up so its already active and you won't need to worry about sprinkling powdered yeast over the dry hop material?

It'll probably taste awesome as is. Have you tried a taste from the fermenter? Maybe bottle and get brew#2 on asap?

[ed222]

It does taste great, Im just worried about exploding bottles?!