Originally Posted by eauclairedan
I used Safale-05. Thanks for the quick replies!
Sounds great, the sticker on the side will not be that accurate during the peak fermentation as that process will generate its own heat. I have a big ol IIPA (1.100) going right now and started it at 60F, and have been slowly raising it kinda naturally since it is outside in an opened freezer, it is only at 64 on day 4 and this is the liquid temp. You are going to reduce your fusel alcohols and esters with the lower temps to an extent, 60-68 is the typical range you want your liquid at.
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12