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To tell the truth, I don't even look at the suggested temp range for the yeast. I just know that if I start ales at 58-62, leave it in the low 60s for a few days, and then let it rise, I'll get what I want.
Quote from: denny on March 18, 2013, 10:42:42 amTo tell the truth, I don't even look at the suggested temp range for the yeast. I just know that if I start ales at 58-62, leave it in the low 60s for a few days, and then let it rise, I'll get what I want.Denny, do you typically start that low even for Belgians?
Thanks for the input. I had assumed that going below the suggested ferm temp would stunt the yeast growth. I'll try going cooler for my next brew and see how that goes.
Quote from: factory on March 18, 2013, 12:49:38 pmThanks for the input. I had assumed that going below the suggested ferm temp would stunt the yeast growth. I'll try going cooler for my next brew and see how that goes.It can. It's definitely depends on the strain. Keith (majorvices) recently posted about US-05 fermenting in the 40's. Unless you want to experiment, I would stay within a few degrees of the low end to be safe.Dave
It also depends on the style beer and yeast you're using. For American ales I like a clean ester profile, so low 60's for pitching is good. English ales benefit from a little more esters, so mid 60's is more beneficial to start out. Depends on your tastes as well. Lower will lend a cleaner flavor profile, while higher will promote ester production ( good for certain styles). The answer is it depends on what your brewing or aiming for.