Adjusting mast temp for yeast substitution?
- Thread starter rack04
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BBL_Brewer
Well-Known Member
I really don't think the change in yeast will make that much of difference (other than flavor). The sugar profile will be the same in the wort so the unfermentables will reamain the same. It might come out a with a slightly higher ABV. If you're really that worried about it though, bump up the mash temp to 153 or 154.
Mpavlik22
Well-Known Member
When using two Yeasts with different attenuation levels I may adjust the mash Temp (to adjust the FG residual sweetness), but WLP001 and Nottingham are fairly high (70-80% YMMV) attenuating Yeasts. I would leave ur mash temp at 152.
