bianco152 said:Does anyone have any experience fermenting this yeast over 75? I have a belgian IPA going that i pitched a vial of 500 and one of 550. First night it sat in a tub around 66F, airlock activity started and then stopped. the following day I took it out of the tub and brought it downstairs. temp has climbed to 80 in a day...not sure if I should bring it back down or let it do what it will. Any suggestions?
Wlp500 is the chimay strain. In brew like a monk the monks commonly bring it up to 80 degrees but they do so slowly over the course of a week. Bringing it up that quick over 24 hours might throw a lot more bananna flavor and aroma without much of the clove. For more of a mild and clove like aroma brew in the low to mid 60's.