Burgs
Well-Known Member
Last Friday I brewed a stout and pitched this yeast:
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=139
My basement isn't staying as cool as I'd like, and the beer has been sitting in the 68-72 range throughout fermentation. I've had a nice looking krausen and lots of activity that is just now starting to settle down.
The recommended temp for this yeast is 65-75. Am I ok getting up to 72 at times? I thought about doing a swamp cooler, but I figured that might have been a better idea right at the beginning of fermentation - and during that time I was busy shooting the **** with a buddy & then going to work the next morning.
I just don't want a fruity banana stout...
EDIT: The yeast strain is Wyeast Northwest Ale, by the way
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=139
My basement isn't staying as cool as I'd like, and the beer has been sitting in the 68-72 range throughout fermentation. I've had a nice looking krausen and lots of activity that is just now starting to settle down.
The recommended temp for this yeast is 65-75. Am I ok getting up to 72 at times? I thought about doing a swamp cooler, but I figured that might have been a better idea right at the beginning of fermentation - and during that time I was busy shooting the **** with a buddy & then going to work the next morning.
I just don't want a fruity banana stout...
EDIT: The yeast strain is Wyeast Northwest Ale, by the way