Author Topic: WY1056 @ 42 degrees  (Read 1119 times)

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WY1056 @ 42 degrees
« on: February 21, 2014, 09:57:10 AM »
Problem with switch on one of my glycol lines. WY1056 active fermentation @ 42 degrees. No kdding.
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Re: WY1056 @ 42 degrees
« Reply #1 on: February 21, 2014, 10:02:29 AM »




Bucket bubbling like crazy, not sure if the picture explains that well.
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Offline HoosierBrew

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Re: WY1056 @ 42 degrees
« Reply #2 on: February 21, 2014, 10:06:11 AM »
Whoa.  I knew it went low (upper 50s) - not that low.
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Offline denny

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Re: WY1056 @ 42 degrees
« Reply #3 on: February 21, 2014, 10:08:21 AM »
I'm not real surprised..only a little!  I've gotten blowoff with 1728 at 45F.
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Re: WY1056 @ 42 degrees
« Reply #4 on: February 21, 2014, 10:14:35 AM »
I thought about trying to warm it up with a hot water loop through the jacket but I'll probably just wait and see how far it goes on its own. Having to tare out glycol lines is a PITA.
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Offline troybinso

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Re: WY1056 @ 42 degrees
« Reply #5 on: February 21, 2014, 10:23:01 AM »
I thought about trying to warm it up with a hot water loop through the jacket but I'll probably just wait and see how far it goes on its own. Having to tare out glycol lines is a PITA.

I would suggest warming it up. Even though it is going now, it will slow way down and probably underattenuate.

If you do open up the glycol lines, be sure to put a "t" on it and plug it off, or put a valve on it. Then it is easy to get back in there next time.

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Re: WY1056 @ 42 degrees
« Reply #6 on: February 21, 2014, 10:24:54 AM »

I thought about trying to warm it up with a hot water loop through the jacket but I'll probably just wait and see how far it goes on its own. Having to tare out glycol lines is a PITA.

I would suggest warming it up. Even though it is going now, it will slow way down and probably underattenuate.

If you do open up the glycol lines, be sure to put a "t" on it and plug it off, or put a valve on it. Then it is easy to get back in there next time.

I'll be surprised if it isn't in the mid 50s by tomorrow.
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Offline troybinso

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Re: WY1056 @ 42 degrees
« Reply #7 on: February 21, 2014, 10:44:54 AM »
I guess it depends on your ambient temperature.

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Re: WY1056 @ 42 degrees
« Reply #8 on: February 21, 2014, 12:50:01 PM »
I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)
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Re: WY1056 @ 42 degrees
« Reply #9 on: February 21, 2014, 01:33:04 PM »

I guess it depends on your ambient temperature.

Well, after all day and not raising a degree I decided I better raise this damn temp.
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Re: WY1056 @ 42 degrees
« Reply #10 on: February 21, 2014, 01:33:45 PM »

I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)

This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.
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Offline morticaixavier

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Re: WY1056 @ 42 degrees
« Reply #11 on: February 21, 2014, 02:04:48 PM »

I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)

This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.

did you get the magical apple/pear ester that it supposedly produces at low temps?
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Offline kylekohlmorgen

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Re: WY1056 @ 42 degrees
« Reply #12 on: February 21, 2014, 02:30:06 PM »
did you get the magical apple/pear ester that it supposedly produces at low temps?

acetaldehyde?
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Re: WY1056 @ 42 degrees
« Reply #13 on: February 21, 2014, 02:43:44 PM »
I thought the mystery flavor was the peach/bubblegum? :-*

Major, what exactly is a "contract brew"?  Brewing for another brewery?

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Re: WY1056 @ 42 degrees
« Reply #14 on: February 21, 2014, 02:50:36 PM »


I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)

This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.

did you get the magical apple/pear ester that it supposedly produces at low temps?

Guess not. Got it warmed up to low 60s. Actually, actually turned out great.

We contract brew for a "brew pup" in town.
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