Calling any yeast experts

[ZAXBYC]

Ok, so now it is getting chilly in the UK, it got me thinking...

I know yeast will vary from strain to strain, but looking for clarity on temperature.

My understanding is that as the temperature drops the yeast activity slows, (until 4C where water starts expanding and killing the yeast) but at what point does it stop completely, or does it just go really slow?

If a batch does slow, i presume warming it back up should be sufficient to get it going again, if the yeast hasn't died that is.

[Dnderhead]

At low temperatures (0-10 C) yeast will not grow, but
not die either. At temperatures 10-37 C yeast will
grow and multiply, faster at higher temperatures with
an optimal growth at 30 or 37 C (that depends on the
species). At higher temperature the cells become
stressed, meaning that their content becomes damaged
and which can be repaired to some degree. At high
temperatures (>50 C) the cells die

[I-GOR]

Some strains will work at cooler temperatures, just slooooooowwwwwwweerrr. Also, you will start having problems with stuck fermentations. Get a electric blanket, aqaurium heater, suspend a light bulb over the wash, other ideas have been discussed on the forum.

I've only made beer with ale yeast, but I've read that some pilsner yeast will work at temps in the 40's F.

These guys have wine yeast strains they say will work in cool temperatures - see strain BA11

http://www.scottlab.com/products/fermentation/yeast.asp" onclick="window.open(this.href);return false;" rel="nofollow

You could also email wyeast with a question. I've done it before, they're pretty cool with home distillers. They grow and sell many different strains.

http://www.wyeastlab.com/" onclick="window.open(this.href);return false;" rel="nofollow

This page http://winemaking.jackkeller.net/strains.asp" onclick="window.open(this.href);return false;" rel="nofollow says that
Montrachet and Pastuer Champagne will work down to 59F
Premier Cuvee at 45f (Same as EC-1118)
Lalvin 43 at 55F
Lalvin Dv10 at 50F (another champagne yeast)
Lalvin ICV-D47 (Cote du Rhone) @ 50f
Lalvin K1-v1116 (Montpellier) @ 50F
Lalvin R2 (Sauternes) 42F but you'd probably have to order it from the mfgr
because I doubt if home wine making shop would carry it
Again, there are others in the list but I think they'd be a special order

A couple other thoughts :

1. you can find more info about yeast by researching this forum.
2. Some strains of wine yeast can be rather fussy about their environment, so make sure you have the acid ph and nutrients to mimic a wine must.
3. Keep the sugar level low, potential alcohol around 8%.
4. Get it off to a good start: Make a large starter batch (of yeast), keep it warm to 80-85F. Then pitch it in the wash with the wash temp at 80-85f. Try to keep it about 70 for a day or so while the yeast goes through it's aerobic growth phase. Now, (hopefully) it's loaded with lots of yeast cells, you can let it cool down. Mr. Muckanic noted recently that pitching rate ( # of yeast cells you start with) is more important.

[Oaty]

2. Some strains of wine yeast can be rather fussy about their environment, so make sure you have the acid ph and nutrients to mimic a wine must.

And temperature. A yeast that is used above it's prefered temperature will produce more nasties. Very well done I-GOR

[Hawke]

Lager yeast will work down to freezing, best between 32 and 40 degrees F.

[Postprompt]

Yeasts:
I also wondered about temperate evaporate alcohol though the airlock what/if psi on airlock trigger along with chilling, belting,-- fermenting at lowest or highest would prevent any alcohol vapor loss if any occurs. Which gas is heaviest--- so many questions.

[rad14701]

You won't lose alcohol out of your airlock, just CO2... Alcohols don't start separating out until somewhere above 150F, 2X room temperature... Alcohol separation temperature information is here in the forums as well as on the parent site...

[plonker]

Lager yeast will work down to freezing, best between 32 and 40 degrees F.

Spot on, I lager at 1 C, 34F. It likes to ferment at 12C, 54F.

If its real cold, i will throw some lager yeast in to finish it off.. its slow and expensive, but it loves the cold..

And CO2 is heavy, will displace air.