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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: | 
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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. |
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