I'm brewing an American Pale Ale, and I'm planning on using yeast that was originally harvested from a bottle of Oberon (I have previously brewed an American Wheat with it.)
I was planning on fermenting at 65*, but I ran across a post in this thread with what seems to be the actual temps that Bell's ferments at. Here's the post:
Originally Posted by Tonedef131
Somewhere I have a pic that we took that was below their ferm temp control board that show the temps that they ferment at. The temps were as follows:
Hell Hath No Fury 78
Two Hearted 76
Winter White 74
But like I said, all the ale yeast are the same exact strain...they just use the different temps to get the flavor profiles they want.
So I'm wondering if anyone here has had success using this yeast strain, and what temps you used.
I'm also a little curious if I would get the best results fermenting at the same temps that the brewery does, or if the difference in batch size, pitching rates, etc. would yield differing results. I'm sure that the brewery has their processes dialed in pretty well, and so they know exactly how hard they can push the yeast without getting off flavors; it seems like it would be safer for me to ferment a little lower than those temps posted above just to make sure I don't screw anything up. Thoughts?