[morticaixavier]

Just pitched about 400 ml of fresh harvested slurry to 8 gallons of robust porter. currently sitting at 58 can I go lower? or am I getting over zealous with the cool temps on this yeast? I am in no hurry so if it's just a matter of taking longer it's not a problem.

[majorvices]

58 seems tobe the sweet pot on this strain for starting out. Be sure you ramp it up over 62 after a few days or it has a tendency to stall.

[mmitchem]

+1...58 is money for that one

[morticaixavier]

cool, it's sitting at 58 now. I will ramp it up starting tomorrow.

[Rhoobarb]

I added wort to a previous cake of WLP029 on Saturday and began it at 58oF.  It does seem to like that temp. I let it free rise to 66oF Yesterday and this morning I had to add a blow-off tube. I've never had to use a blow-off tube on WLP029!

[ccfoo242]

Makes me wonder about the info White Labs gives for their yeasts. I assume their "optimal" temps are optimal for a number on a chart and not for decent flavor?  For WLP029 they say:

Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.

[morticaixavier]

Makes me wonder about the info White Labs gives for their yeasts. I assume their "optimal" temps are optimal for a number on a chart and not for decent flavor?  For WLP029 they say:

Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.

they are trying to balance yeast health with performance and quick starts/ferments. it's marketing more than anything.

[hubie]

Two weekends ago I just christened my first temp-controlled chest freezer ferment chamber with this yeast.  I pitched it at about 59F and held it at 60F until the krausen fell.  It looked like a good and active ferment.

[Rhoobarb]

I just listened to this link on the WL website where Chris White talks about ferment temps.  Interesting:

http://www.whitelabs.com/beer/audio/wlp029.mp3

[bluesman]

I made a Kolsch the other week with WLP029 that's ramping down to the lagering stage as I type.  I pitched it at 58F and held it there for several days then ramped up to 60F for a few more days then ramped to 65F for 3 days. 10 days total primary ferment. It went from 1.050 to 1.013. I'm planning to lager it on the yeast for 4 weeks.