jeffg
Well-Known Member
Brewed my first Alt this weekend and pitched the Wyeast 1007 last evening before the game. by this morning it was bubbling away. Now the dilemna: this yeast has a very wide temperature range (55-68) with the optimum apparently being 62. I basically have two options--either upstairs, which fluctuates between 67-70, and basement, which fluctuates between 55-58.
Anybody have any experience with this yeast at either end of the temperature range? According to the website for Wyeast, the high end will impart more fruity flavors, and the low end will be more lagar-like.
I suppose I could do the primary warm and secondary cool. Any thoughts?
Anybody have any experience with this yeast at either end of the temperature range? According to the website for Wyeast, the high end will impart more fruity flavors, and the low end will be more lagar-like.
I suppose I could do the primary warm and secondary cool. Any thoughts?