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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through December 11, 2004 * Survey: How low can you go? < Previous Next >

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Geoff Buschur
Intermediate Member
Username: Avmech

Post Number: 366
Registered: 06-2004
Posted on Friday, December 03, 2004 - 03:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Another thread brought on this question.

What ale yeast have you successfully used at low temps?

Right now I have WLP008 East Coast Ale munching along at 62F. It is a little slow, but it is making its way through the sugars. If the temps drop any more, or if it peters out early I will throw an aquarium heater in it to try and get it to finish off.

While searching the stacks I read Denny did a batch with 1056 at 58F and it was chugging along just fine.

What are some other good and bad ones?
 

Jeffery Swearengin
Advanced Member
Username: Beertracker

Post Number: 568
Registered: 03-2002
Posted on Friday, December 03, 2004 - 03:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I use WY1007-German Ale all the time at or below 60°F.
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 1318
Registered: 01-2002
Posted on Friday, December 03, 2004 - 04:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wyeast 1007 will ferment down to at least 50 F, and Wyeast 1728 isn't far behind it.
 

JimTanguay
Intermediate Member
Username: Pizzaman

Post Number: 327
Registered: 02-2003
Posted on Friday, December 03, 2004 - 06:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Pitched onto a cake of nottingham at 52 deg and it fermented fine.
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 282
Registered: 03-2002
Posted on Friday, December 03, 2004 - 06:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used a big cake of 1728 in a 1.090+ Wee Heavy at 50F. Left it in primary for 6 weeks, though.
 

Craig Johnson
Intermediate Member
Username: Californiacraig

Post Number: 291
Registered: 03-2003
Posted on Friday, December 03, 2004 - 07:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I use wlp500 at 60F and it still rips through sugars. Next time I will try it at 57F just for kicks to see what happens.
 

Obadiah Poundage
Junior Member
Username: Obadiah_poundage

Post Number: 29
Registered: 10-2004
Posted on Saturday, December 04, 2004 - 02:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I used White Labs Edinburgh yeast down at 55F and it did just fine. Took about 3 weeks but it was a high gravity brew anyway.
 

William B Roberts
Junior Member
Username: Bill_r

Post Number: 31
Registered: 10-2004
Posted on Saturday, December 04, 2004 - 04:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Geoff, Wyeast 1056 at 60 -62 deg, object is in timing to pitch on the yeast cake left. With enough cake left, It will finish in about 4-5 days, give another 1-2 days setteling, Keg, keep it cool, let it condition at 60 deg for 10-15 days.

Starting a new yeast I usually bump the temp up to 65 to get it going
 

danno
Advanced Member
Username: Danno

Post Number: 570
Registered: 03-2002
Posted on Saturday, December 04, 2004 - 05:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wyeast 2565 at 50F.