Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > WLP 500 - temperatures?
Reply
 
LinkBack Thread Tools
Old 03-09-2008, 05:33 AM   #1
Jayfro21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: San Diego, CA
Posts: 241
Default WLP 500 - temperatures?

I am fermenting a belgian ale right now using the WLP 500, and I pitched around 65 F. I have read that it is good to pitch around 65 and let it rise on its own, but I am worried that it might raise the temp too much. My ambient temp in my house is only like 68F, but from the heat of fermentation, the fermometer is registering around 72 F right now. Should I use a water bath to help control the temp, or do I want to let it rise as much as it does on its own? Any help would be great!

Jason

__________________

Primary 1: ESB
Primary 2: Empty
Secondary 1: Empty
Secondary 2: Empty
Secondary 3: Empty
Bottled: Nothing!
Up next: Common ESB, porter, probably some Belgian

Jayfro21 is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2008, 02:11 PM   #2
HairyDogBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Mechanicsburg, PA
Posts: 580
Liked 4 Times on 4 Posts

Default

http://www.whitelabs.com/beer/homebrew_strains.html

The link above has a blurb about each of their yeasts.

WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F
Lower temperatures (under 65) will result in less fruity and more earthy beers.
Alcohol Tolerance: High
__________________
HairyDogBrewing is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2008, 05:53 PM   #3
Jayfro21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: San Diego, CA
Posts: 241
Default

Quote:
Originally Posted by egolla
http://www.whitelabs.com/beer/homebrew_strains.html

The link above has a blurb about each of their yeasts.

WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F
Lower temperatures (under 65) will result in less fruity and more earthy beers.
Alcohol Tolerance: High
Yeah, I checked that out already, just wondering what others have done while using the yeast.
__________________

Primary 1: ESB
Primary 2: Empty
Secondary 1: Empty
Secondary 2: Empty
Secondary 3: Empty
Bottled: Nothing!
Up next: Common ESB, porter, probably some Belgian

Jayfro21 is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2008, 07:17 PM   #4
ScubaSteve
Feedback Score: 0 reviews
 
ScubaSteve's Avatar
Recipes 
 
Join Date: May 2007
Location: New Bern, NC
Posts: 3,691
Liked 68 Times on 50 Posts
Likes Given: 11

Default

Some folks like to start cooler at 65 or so, then steadily raise the temp to the low 70's. This allows for a gradual development of esters and phenolics desired in the style, but not overpoweringly so, or damaging to the overall product. You'll be fine at 68 though.

ScubaSteve is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2008, 09:34 PM   #5
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 102 Times on 75 Posts
Likes Given: 39

Default

I am on my third brew using this yeast. My first one (a dubbel) got up to 74 degrees when my ambient was stuck at 65! It has a lot of bubblegum in it right now, but I can tell it's going away slowly but surely.

The two that are fermenting right now are turning out much better and more mellow. I have been keeping them around 68, plus I think I had a better pitching rate since I was reusing the cake.

I think the key is a huge starter to keep the bubblegum at bay.

Either way, I'd keep it at 70 max for my personal preferences. What are you making, anyway?

__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2008, 10:04 PM   #6
Jayfro21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: San Diego, CA
Posts: 241
Default

Quote:
Originally Posted by PseudoChef
I am on my third brew using this yeast. My first one (a dubbel) got up to 74 degrees when my ambient was stuck at 65! It has a lot of bubblegum in it right now, but I can tell it's going away slowly but surely.

The two that are fermenting right now are turning out much better and more mellow. I have been keeping them around 68, plus I think I had a better pitching rate since I was reusing the cake.

I think the key is a huge starter to keep the bubblegum at bay.

Either way, I'd keep it at 70 max for my personal preferences. What are you making, anyway?
Hey thanks! Here is the thread with the recipe:
http://www.homebrewtalk.com/showthread.php?t=57929

I made a 1/2 gallon started, so hopefully that was big enough. This is my first stab at a belgian and a yeast starter, so we'll see how it goes. It cooled a little over night, but I think it will prob end up fermenting around 74 F, so I'll let you know about that bubblegum flavor. I plan on washing the yeast, so I can compare to another batch in the future.

Jason
__________________

Primary 1: ESB
Primary 2: Empty
Secondary 1: Empty
Secondary 2: Empty
Secondary 3: Empty
Bottled: Nothing!
Up next: Common ESB, porter, probably some Belgian

Jayfro21 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ale Temperatures Dedmon Beginners Beer Brewing Forum 2 01-31-2009 12:34 AM
What temperatures should I have used? schneemann All Grain & Partial Mash Brewing 3 12-09-2008 08:34 PM
Temperatures cafeviking Beginners Beer Brewing Forum 4 10-14-2008 07:30 PM
Temperatures after bottling meatman Beginners Beer Brewing Forum 2 12-11-2007 02:32 PM
Secondary Temperatures Scimmia Beginners Beer Brewing Forum 3 11-15-2007 09:19 PM



Newest Threads

LATEST SPONSOR DEALS