evandam
Well-Known Member
- Joined
- Mar 21, 2008
- Messages
- 238
- Reaction score
- 0
I have a Strawberry Blonde brew that uses 1007 German Ale yeast. The Wyeast sight says 55-68 deg. It will be in a bucket which I will put in a water bath and keep some ice in it. The ambient temp is gonna be 70-72. I think I can get 66-68 with the ice and water. Following is the Wyeast description.
1007
True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
I dont think I want lagar characteristics, and some mild fruitiness wont be bad in a straw blonde.
So the question is:
When I go to secondary how important is the temp? The reason I ask is that I have a APA that has been fermented at 65 or so and will have to come out of the bath to keep the SB in its range (It is done and will be going secondary). Also when the SB goes to secondary I may have something else to keep cool. How much does the temp in secondary mater since the yeast is pretty much done?
1007
True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
I dont think I want lagar characteristics, and some mild fruitiness wont be bad in a straw blonde.
So the question is:
When I go to secondary how important is the temp? The reason I ask is that I have a APA that has been fermented at 65 or so and will have to come out of the bath to keep the SB in its range (It is done and will be going secondary). Also when the SB goes to secondary I may have something else to keep cool. How much does the temp in secondary mater since the yeast is pretty much done?