Originally Posted by h22lude
Great thanks. I will give 400 a try.
Did you ferment this in the higher 60s to get rid if the sulfur smell (that I've read about) or did you ferment in the low 60s and kept it in primary a little longer?
According to White Labs, WLP400 functions best from 67-74.
I keep the temp definitely below 70 during the ramp up and rapid growth phase over the first 2-3 days. 67 works great and I target that. You might not have precise fermentation temperature control. If you don't, your biggest goal is to stay below 70 during the first phase.
After the aggressive phase slows, I let the temp run as high as it wants to, typically into the mid-70's and it's even hit 80 in the summer. This is often coincident with rousing the yeast. This temp run is to encourage full attenuation.
By using a starter and employing this fermentation strategy, I've always achieved attenuation at the high end of the range (range is 74-78, and I get 77-79%).
Finally, I only primary. I leave this beer in the carboy for typically 3 weeks and no less than 2 to ensure full attenuation and good flavor. After kegging and carbing it is ready to drink immediately.
Hope this helps.