Shaggyt
Well-Known Member
So I'm using WLP500 for the first time on a 1.062 IPA (experimenting by request). I find myself in new territory as a result, regarding my normal process. Mostly I use medium to high flocculating, clean yeasts which I primary for 4-7 days depending on SG. Then it's off to the secondary for several weeks until kegging...cold crash at the end.
I collected a SG sample of the 500 the other day and cloudy would be an understatement. Right now, this batch is fermenting at 64-65*F in my basement.
Here's my questions:
1. What type of fermentation schedule/process do you use for Belgian yeasts, specifically WLP500 (if used)? Temp, length in primary, etc.
2. What other tips/techniques should I be on the look out for in using a Belgian strain? Does it perform as well in cellar temps, or do I need to relocate to bedroom closet (probably 67-70*F depending)?
My inclination is that this yeast is going to take much longer to reach terminal gravity and perform is clean up duties, so I want to make optimum use of that time.
Thanks.
I collected a SG sample of the 500 the other day and cloudy would be an understatement. Right now, this batch is fermenting at 64-65*F in my basement.
Here's my questions:
1. What type of fermentation schedule/process do you use for Belgian yeasts, specifically WLP500 (if used)? Temp, length in primary, etc.
2. What other tips/techniques should I be on the look out for in using a Belgian strain? Does it perform as well in cellar temps, or do I need to relocate to bedroom closet (probably 67-70*F depending)?
My inclination is that this yeast is going to take much longer to reach terminal gravity and perform is clean up duties, so I want to make optimum use of that time.
Thanks.