Jeffo
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I'm using Jamil's Dusseldorf Alt (Cowboy Alt) and he says to ferment at 60 degrees. I assume that would work better with a liquid ale yeast. We're using Safale 05. We have a 60 degree basement or 66 degrees upstairs.
What would your advice be? Would it be a bad idea to get it going at 66 and then put it downstairs? I wouldn't want to stall the fermentation.
Partial mash:
6 lbs. LME
1.33 lb. Munich
1 lb. Aromatic
.5 lb. CaraMunich 60L
.2 lb. Black
1 oz. Magnum 13% AA
1 packet Safale 05
What would your advice be? Would it be a bad idea to get it going at 66 and then put it downstairs? I wouldn't want to stall the fermentation.
Partial mash:
6 lbs. LME
1.33 lb. Munich
1 lb. Aromatic
.5 lb. CaraMunich 60L
.2 lb. Black
1 oz. Magnum 13% AA
1 packet Safale 05