Temperature range after adding yeast

[Nat-X]

I did a search for " yeast fermentation temperature" and the search terms were ignored because they're so common, but I'm sure there's a thread on this topic somewhere. So please just send a link.

I'm doing my first batch of corn hootch: cracked corn, malted barley, distillers yeast. I added the yeast last night and it started working after about 30 minutes. A front went through last night and the temps dipped to mid 50 s F. I measured the temp of the mash this morning and it was about 68 F. still bubbling, but not rapidly, not like Rice Crispies.

What temperature range should I try to maintain during the fermentation?

[Odin]

I use a fish tank heater to keep my ferments with baker's yeast at around 26 degrees C.

[Prairiepiss]

All yeasties are different. Without knowing the manufactured of your yeast. I can give you specific temp. Suggest going to the manufacture website to get their recommendation of temps. Or Google it.

But a general rule for that kind of yeast and ferment would be around 80 f.

[rad14701]

Look for the Forum Google search link at the top of the page... Click on it and type in your search after the site related text that already appears...

[Nat-X]

All yeasties are different. Without knowing the manufactured of your yeast. I can give you specific temp. Suggest going to the manufacture website to get their recommendation of temps. Or Google it.

But a general rule for that kind of yeast and ferment would be around 80 f.

Red Star distillers yeast. I emailed the company. Well see.

[heartcut]

You can download the spec sheets here:

http://www.fermentis.com/FO/70-Spirits/ ... rangeW.asp