Hello Brewers … Just pitched 6 gals of pale ale with White Labs 001 … label says that it should ferment at 70-75 degrees … seems hot, but this is a california ale yeast. Anyways, my fermentation room is ambient at about 62 (although outside temps are dropping in CO). I’ve got big blanket around the conical and think I should be OK, however, am not seeing much airlock activity after 24-hours.
My question - how much should I expect brew temp to rise due to yeast activity? A lot of things I read suggest about a 5-7 degree temperature variation from room temp to brew temp during primary. Again, not seeing much activity yet and wondering if I should hustle to Home Depot and pick up space heater to bring room temp up to 66-68. I worry that if I do this, I might overheat when considering differential. Otherwise, if I’m too cold, I guess the downside is that I won’t be tasting this batch for Christmas and will have to let it work a couple more weeks.
I’ve got NB’s MaiBock fermenting with US-05 (hope I don’t regret making a starter rather than double-pitching) in my 62 degree basement, with an OG of 1.070. The next time I brew this, I’d like to try it with a big starter of Wyeast 2124 and taste them side by side.
I’ve got an IPA at 54-58 degrees going now pitched on an 001 yeast cake, brewed 3 days ago. Cranking away, intend to leave it in the garage until it slows down, then finish it in the basement (mid 60s).
[quote=“Brewbeer22”]How cold do folks go with 001 / 1056 / 05?
I’ve got an IPA at 54-58 degrees going now pitched on an 001 yeast cake, brewed 3 days ago. Cranking away, intend to leave it in the garage until it slows down, then finish it in the basement (mid 60s).[/quote]That’s close to the way I roll but closer to 58-60 and warm up to 70 to finish it out nice and low.
I’ve been fermenting with US-05 in my basement for the past 2 months at 57ºF and had fantastic results! I was worried it was too cool for the buggers, but the yeast have been literally going nuts with my private well water. I never had this kind of activity with municipal tap water. I’m wondering how low I can go before the yeast go to sleep. 59º F used to be my lower limit before it would stall.
I’m pretty sure that S-34/70 is a dry version of 2124, you may want to compare two dry yeasts instead.
I have a blonde lager in the lagering chest right now that I used 34/70 in and it’s very good so far.