General Category > Yeast and Fermentation

Temperature fluctuations - Bad or OK?

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gmac:
Went with the 68.  Not sure how to handle this yeast.  First time with Brett in the mix.  Not sure when to bottle it or if I should risk kegging it or not (worried about future Brett contamination).

Screwed up my recipe - did a double batch for both a Kolsch and the 670. Was going to take out 2L of wort and add 1 lb of sugar and add it to the saison but forgot (long story, busier day than I was expecting).

Just used 14 lbs Pils, 1 lb Munich, 1 lb wheat.  1 oz Magnum at 60 and 2 oz of Saaz at 10.
May add the lb of sugar tomorrow boiled in water or just forget it.  OG was 1.053 which is enough for me.

roffenburger:

--- Quote from: nateo on July 29, 2012, 10:17:44 AM ---I'd say 68* is too high for 3711. If you love fusels though, go nuts.

--- End quote ---
Really? I did a French saison a couple months ago with 3711 and let it rise to about 78. I am really happy with the result.

denny:

--- Quote from: roffenburger on July 31, 2012, 08:47:15 AM ---
--- Quote from: nateo on July 29, 2012, 10:17:44 AM ---I'd say 68* is too high for 3711. If you love fusels though, go nuts.

--- End quote ---
Really? I did a French saison a couple months ago with 3711 and let it rise to about 78. I am really happy with the result.

--- End quote ---

Letting it rise to finish is fine, but you want to start in the low-mid 60s IMO.

jmcamerlengo:
If you're having trouble with it attenuating and finishing at your desired gravity you can always put it in your garage and let it warm up if need be.

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