WLP550/3522 is often noted as a tart yeast. I made a batch with wlp550 and it’s turned out to have a nice spice character and not as tart as my initial hydrometer sample made me believe it would be.
Is there a temperature range that will make the tartness even more subdued? Or is that just not possible with this yeast?
The last batch pitched around 56* I believe and ramped up on its own to 79/80* and settled back down to finish at 72*
I also got a little sulfur in the aroma but I’m sure it’ll age out. Probably got it from pitching too cold?
Anyway, my question basically if there is a temp range that will produce a less tart final product with this yeast.