Timeline for Should I move primary to lower temp?
Current License: CC BY-SA 2.5
8 events
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| Feb 1, 2011 at 15:07 | comment | added | baka | WY3787 and WY1388 both show similar numbers, and I've gotten both of them into the 85-90% range with stepped feeding of simple sugars. If it's timed right, you won't get off flavors from the sugar and the yeast will keep working. | |
| Feb 1, 2011 at 14:41 | comment | added | TinCoyote | Sorry, I didn't notice the yeast in the question, my bad. I still maintain that running that yeast at the very top of its acceptable temperature range will produce undesirable results. The range for WY1214 is 68-78, so bringing it down to 72 in his basement is simply going to keep the yeast from getting too stressed by running too hot. The style will not suffer. On top of that, listed max attenuation for WY1214 is 78%. I find it unlikely he will hit 85-95 without use of a different yeast to finish. | |
| Feb 1, 2011 at 13:01 | comment | added | baka | @TinCoyote: This is a Belgian Dubbel, and he said he's using 1214 in the question. Your suggestions will suppress the very flavors that define this style. Also, it's difficult to achieve the 85-95% attenuation that the style needs without feeding the yeast. | |
| Feb 1, 2011 at 4:48 | comment | added | Bob Banks | Wyeast 1214 Belgian Abbey | |
| Feb 1, 2011 at 3:57 | comment | added | TinCoyote | News to me. All I can tell you for sure is that for the majority of beers, that kind of brewing temperature strongly effects flavor. For instance, the range for Fermentis Safeale S-05 is 59-75dF. Danstar Windsor is 59-70dF. Danstar Nottingham is 58-70dF. Since we don't know what yeast he used we can't be sure, but I can tell you that for most beers, sub 70 is where it's at. | |
| Jan 31, 2011 at 18:44 | comment | added | baka | "Primary Fermentation: Pitched at 68F (20C), rises to 81 to 84F (27 to 28C), 4 days" -- Brew Like a Monk, p48, discussing the way Chimay Brews their Red. | |
| Jan 31, 2011 at 15:49 | comment | added | TinCoyote | You fail to mention the off flavors involved in fermenting at that high a temperature and the supposition of drop-out causing under-attenuation is not widely supported. Also, adding sugar to the primary after fermentation has begun...well not the best idea either. I have no idea why you would suggest holding the beer at a temperature higher than recommended by any yeast maker for anything but saison. Suggest re-edit and re-consider. Downvoted, genuinely bad advice. | |
| Jan 31, 2011 at 3:13 | history | answered | baka | CC BY-SA 2.5 |