WoweeZowee
Active Member
Last saturday I brewed an IPA with O.G. of 1066 and pitched a wyeast 1056 1.5L starter at 70F. From saturday afternoon to Sunday afternoon vigorous fermentation brought the temp up to ~73F according to my aquarium thermometer strip. At this point I had some concern about the rising temp considering that I usually ferment this recipe around 68F. By this morning (monday) the temp was up to ~75-76F. Something needed to be done, so I threw the whole setup into a cooler with ice and left the house. When I got back about 4 hours later for lunch the temp was down to 64F - too low! The beer seems to be stable at about 66F right now and I am trying to slowly bring it up to 68F.
This beer tends to be clean and crisp in taste. 1056 tends to showcase the malts and hops, but I have experienced some "banana" flavored esters from this yeast before. Anyhow, I am just curious about others experiences with 1056 and what effect you think 24hrs of fermentation at ~75F will do to the flavor profile. I'm not overly concerned about my beer, I just needed a reason to talk about 1056 - my favorite.
This beer tends to be clean and crisp in taste. 1056 tends to showcase the malts and hops, but I have experienced some "banana" flavored esters from this yeast before. Anyhow, I am just curious about others experiences with 1056 and what effect you think 24hrs of fermentation at ~75F will do to the flavor profile. I'm not overly concerned about my beer, I just needed a reason to talk about 1056 - my favorite.