Hey guys,
So I decided early this morning that I'd brew a Belgian pale ale since the weather's getting pretty hot and I'm having a hard time keeping the temp below 70 in the water bucket + towel system I have in the closet.
I got all my grains in my mini-mash cooler right now and I was doing an inventory check for the hops and yeast. Hops, check. Yeast... hmm. I thought the dried yeast packet I had was for Belgian pale ale, but it turned out to be for Belgian wits. It says on the packet that the highest ideal temp is 73°F. I was hoping to let this batch go up to about 82°F so I wouldn't have to worry about it too much.
So, questions:
1. Would the Belgian wit yeast be okay for this situation? Would it still produce a good pale ale at 82°F?
2. There's a homebrew start up in my area that I can get proper Belgian yeast (Wyeast 3522) from, but I can only pick it up on Tuesday! If I make my wort today and put it in my carboy, can I keep it sitting around (maybe in my fridge) until Tuesday/Wednesday and pitch the yeast then?
Thanks!
So I decided early this morning that I'd brew a Belgian pale ale since the weather's getting pretty hot and I'm having a hard time keeping the temp below 70 in the water bucket + towel system I have in the closet.
I got all my grains in my mini-mash cooler right now and I was doing an inventory check for the hops and yeast. Hops, check. Yeast... hmm. I thought the dried yeast packet I had was for Belgian pale ale, but it turned out to be for Belgian wits. It says on the packet that the highest ideal temp is 73°F. I was hoping to let this batch go up to about 82°F so I wouldn't have to worry about it too much.
So, questions:
1. Would the Belgian wit yeast be okay for this situation? Would it still produce a good pale ale at 82°F?
2. There's a homebrew start up in my area that I can get proper Belgian yeast (Wyeast 3522) from, but I can only pick it up on Tuesday! If I make my wort today and put it in my carboy, can I keep it sitting around (maybe in my fridge) until Tuesday/Wednesday and pitch the yeast then?
Thanks!