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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through March 09, 2006 * White labs California ale question < Previous Next >

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Busted Still Brewery
Advanced Member
Username: Brewlabs

Post Number: 752
Registered: 11-2003
Posted From: 63.167.255.30
Posted on Friday, March 03, 2006 - 06:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I know the vial says the optimum temp is 68 - 70 df, but i want to know your real life experiences. what temp do you guys feel produces the best IPA's? thanks
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1283
Registered: 01-2004
Posted From: 65.218.192.240
Posted on Friday, March 03, 2006 - 06:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just based on intuition and gut feel (no data), I'd say between 62 and 75. You'll get slightly different beers at those temperatures, but they'll both be good tasting IMHO.
 

Nathan Jordan
Junior Member
Username: Njordan

Post Number: 40
Registered: 06-2004
Posted From: 70.236.212.123
Posted on Friday, March 03, 2006 - 06:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My house APA uses this yeast fermented at 50-55F. It gives a crisp taste that stays out of the way of the hops. It takes about 3 weeks with healthy pitching rate and aeration. I've let it dip to 48 and fermentation has never crashed.
 

Busted Still Brewery
Advanced Member
Username: Brewlabs

Post Number: 753
Registered: 11-2003
Posted From: 63.167.255.30
Posted on Friday, March 03, 2006 - 07:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

interesting, i've been worried that my 64 df basement might be too cold for this yeast
 

Yam
Junior Member
Username: Yam

Post Number: 90
Registered: 08-2004
Posted From: 72.240.36.235
Posted on Friday, March 03, 2006 - 07:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used it at 62 - 64 df basment several times for APA's and have had good results. Very clean at those temps.
 

Miker
Intermediate Member
Username: Miker

Post Number: 423
Registered: 02-2003
Posted From: 69.15.183.207
Posted on Friday, March 03, 2006 - 08:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, I shoot for 65F
 

Pete Mazurowski
Intermediate Member
Username: Pete_maz

Post Number: 253
Registered: 07-2003
Posted From: 12.173.222.115
Posted on Friday, March 03, 2006 - 08:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Damn, what I'd do for a 64F basement.
 

Jason Bentley
Junior Member
Username: Pacoustic

Post Number: 35
Registered: 09-2005
Posted From: 71.4.42.2
Posted on Friday, March 03, 2006 - 09:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have had the temp in my brewing closet produce very good APAs from 58 to 72 degrees. I normally try to keep it around 70 though.
 

Jason Bentley
Junior Member
Username: Pacoustic

Post Number: 36
Registered: 09-2005
Posted From: 71.4.42.2
Posted on Friday, March 03, 2006 - 09:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Forgot to add with that yeast strain. It's one of my favorites.
 

Paul Erbe
Intermediate Member
Username: Perbe

Post Number: 470
Registered: 05-2001
Posted From: 12.27.22.67
Posted on Friday, March 03, 2006 - 10:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My wine cellar holds at 50F this time of year and I still have not had time to brew any lagers
 

The Beav
New Member
Username: Thebeav

Post Number: 17
Registered: 09-2003
Posted From: 132.58.234.102
Posted on Saturday, March 04, 2006 - 01:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I consistantly use this California Ale yeast @ 65 deg for APAs and ambers with great results. In fact, that is my target temp. Your beer will be fine.
 

August West
Junior Member
Username: H_applebee

Post Number: 35
Registered: 06-2005
Posted From: 67.84.145.42
Posted on Saturday, March 04, 2006 - 03:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Whenever I have used this yeast (or any While Labs product) I found my primary takes about 2 weeks to ferment out. The XL Wyeast smack packs, take about 6 days. My basement temp is a pretty constant 63-65. I don't do a starter for either one.

Does anyone else have this issue with White Labs? Any tips would be greatly appreciated since all the homebrew stores near me only carry While Labs.
 

MJR
Intermediate Member
Username: Mjr

Post Number: 295
Registered: 03-2003
Posted From: 24.207.220.17
Posted on Saturday, March 04, 2006 - 03:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

August, I think you pointed out the problem: since you're not making a starter, you're underpitching and your beer is taking longer to finish.

Make a starter and your fermentation times will decrease quite a bit.
 

Yam
Junior Member
Username: Yam

Post Number: 91
Registered: 08-2004
Posted From: 24.247.193.42
Posted on Saturday, March 04, 2006 - 04:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I never had much trouble with slow ferments with the cal yeast in the low 60's. usually about 5 days. This was even before Bill P's. non stop preaching convinced me to do starters. However, the yeast at my LHBS tends to be fairly fresh. This could be a factor if the yeast you are getting is closer to it's experation date. Making a starter would greatly help in this case also.

Bottom line is make yourself a starter. I you are on lazy side like myself than Malta Goya is a great friend to have.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4823
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Saturday, March 04, 2006 - 05:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Unless the yeast is very fresh (less than a month old) and the O.G. is under about 1.048, making a starter is strongly recommended. Otherwise sluggish and incomplete fermentations can result. I've had very good luck with White Labs WLP001/Wyeast 1056 in the 65-68 F range, but I know those who have had no problems in the low 60s as well. It does become less neutral (and more active) if the temperature climbs above the low 70s.
 

Guy C
Intermediate Member
Username: Ipaguy

Post Number: 408
Registered: 09-2003
Posted From: 24.6.136.251
Posted on Saturday, March 04, 2006 - 09:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I believe Vinnie at RR ferments Pliny The Elder at 68F and Pliny The Younger, with its higher ABV, at 64-65F. Having brewed with it for a very long time, he knows 1056/001 extremely well.