SkiSoloII
Splitting the beer atom since 1996
I pitched Wyeast1335 in an IPA at 1.065 with a really good starter, and went on vacation. We turned down the thermostat to 50 degrees. I didn't think about it.
I've had poorer attenuation (and longer time, by far!) with this yeast. I'm still in primary with active kraesen when I brewed on 11/22.
What happens when the yeast is used below recommended temp?
YEAST STRAIN: 1335 | British Ale II™
Back to Yeast Strain List
A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
Origin:
Flocculation: high
Attenuation: 73-76%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 10% ABV
Thanks,
Dave
I've had poorer attenuation (and longer time, by far!) with this yeast. I'm still in primary with active kraesen when I brewed on 11/22.
What happens when the yeast is used below recommended temp?
YEAST STRAIN: 1335 | British Ale II™
Back to Yeast Strain List
A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
Origin:
Flocculation: high
Attenuation: 73-76%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 10% ABV
Thanks,
Dave