At what temperature do ale yeasts usually go dormant?

Ale yeasts typically become dormant at temperatures around 60°F. This is due to the fact that most ale yeast strains, such as Saccharomyces cerevisiae, thrive in warmer environments, generally between 65°F to 75°F. As temperatures start to drop towards the lower end of this range, yeast activity slows significantly and eventually halts.

When ale yeasts reach around 60°F, their metabolic processes decrease, leading them to enter a dormant state where they do not actively ferment or produce alcohol. Understanding this temperature range is crucial for brewers as it impacts fermentation dynamics, flavor development, and overall beer quality. Adequate temperature control is vital during the brewing process to maintain yeast health and functionality, especially during the fermentation stages.