Anyone familiar with the temperament of this yeast?
I will be using this yeast for the first time in a Porter tomorrow and was curious as to what I might expect. I realize every wort is different and there is no "one size fits all" description, but any education would be appreciated. My usual Porter yeasts are 1450 or Windsor, both of which have given great results.
For 1275, Wyeast says "Med-Low Floc, 77% attenuation, 62-72 temp range". (Frankly, I would be stunned if I got 77% out of a Porter wort and set the attenuation to 70% in my recipe software.)
My particulars will be one full pack in 3 gallons of approximately 1.060 wort. Fermentation should start in the low-mid 60's and finish in the mid-upper 60's.
Thanks in advance.