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: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,