[kiko]

I am in 1st fermentation using White Labs WLP004. What would be the optimal fermentation temp for this yeast to create a Irish Red Ale? OG @ 1.06

[tschmidlin]

i would go mid-60s.  Say 65F.  YMMV

[IHBHS]

www.whitelabs.com

[weazletoe]

I always liked to keep this one around 64-65* ambient.

[Kit B]

I had a similar question...
I pitched one of the WLP004 vials on Friday evening & it was 65 in my basement.
A 2" to 3" head of krausen formed for 2 days & now it's totally gone.
I can't imagine that the yeast finished its business on a 1.060 oatmeal stout, in that little amount of time, at that low a temp.
Can this be true?

[tschmidlin]

It definitely could have, why not take a gravity reading? 

[kiko]

I had a similar question...
I pitched one of the WLP004 vials on Friday evening & it was 65 in my basement.
A 2" to 3" head of krausen formed for 2 days & now it's totally gone.
I can't imagine that the yeast finished its business on a 1.060 oatmeal stout, in that little amount of time, at that low a temp.
Can this be true?

I had a small sample fermenting in a beer bottle (for gravity readings) along with my batch in the ferm bucket and noticed the same thing in the beer bottle. Good sized foam head for 2 days and now its almost gone. The ferm bucket air lock slowed alot in day 3 of ferm. will check gravity in day 5 w/1.06 OG.

White labs suggested 70-75 pitch ferm and 65-70 when fermentation starts if desired. Im set at 65 in my cooler since all that I have read suggests 65 for ales.

[Kit B]

It definitely could have, why not take a gravity reading? 

I don't like to pop the airlock, unless I absolutely have to.
It's still bubbling...Just not as active.
At this point, I feel it's a little too early to take a reading.
But...Thanks, for the suggestion.

[tschmidlin]

It definitely could have, why not take a gravity reading? 

I don't like to pop the airlock, unless I absolutely have to.
It's still bubbling...Just not as active.
At this point, I feel it's a little too early to take a reading.
But...Thanks, for the suggestion.

I understand why you don't want to, but when it is actively bubbling is the safest time to take out the airlock - the CO2 pressure keeps things like O2 from going in.  If it has slowed down considerably, it might be done - it can keep bubbling for a long time after fermentation has finished.  If you don't want to check today, give it another day and then check.  Or not, waiting a bit longer probably isn't going to hurt it.  I just prefer to figure out what's going on as soon as possible, so I can take corrective action if needed.