My fermentation room is currently holding steady at around 58 degrees in my Minnesota basement. I'm aware of two yeasts that work well at this temperature: 1007 German Ale(which I just used to brew an altbier) and 2112 California Lager.
I'm looking to brew a fairly high gravity, highly hopped IPA soon, but am questioning if either of these yeasts will be successful. I'm looking to hear from anyone has had success/failures brewing an IPA at this temperature? Any ideas on yeast/recipe choice at this temperature would be extremely helpful! Winter won't be over anytime soon and I have no intention of putting brewing on hold until spring...
I'm looking to brew a fairly high gravity, highly hopped IPA soon, but am questioning if either of these yeasts will be successful. I'm looking to hear from anyone has had success/failures brewing an IPA at this temperature? Any ideas on yeast/recipe choice at this temperature would be extremely helpful! Winter won't be over anytime soon and I have no intention of putting brewing on hold until spring...