HopHead73
Brewmaster at Jbyrd Brewing, Hophead
So I have a Stone IPA clone with WLP002 English Ale Yeast.
I keep my carboy in an igloo cooler with an insulation foam top. I put water in it with an aquarium heater hooked up to a Johnson Digital Controller with the probe in a thermowell measuring the core temp of the beer. I put frozen water bottles in the water to keep it cool if needed.
I pitched at 63degrees with a 2L starter and it was off and going only 5hours later.
I kept it at 66-67degrees for the first 3 days and then visual fermentation slowed down and the krausen pretty much completely fell back in.
Then I let it rise to 68 for a day, then 69 and then 70 degrees.
So after 6 days it was at 70 and I had to go away for the weekend.
I came back 2 days later and it had gone all the way up to 79degrees.
I have it back down to 72degrees and will let it finish around 70-72 for another week before I transfer and dry hop.
My concern is this is the first time I have used WLP002 so I'm not familiar with it and what kind of off flavors it may produce.
Now 79 is pretty damn high for most yeasts to get a clean fermentation, but if it rose that high a week after fermentation was at a stable temperature will it still produce a lot of off flavors?
I keep my carboy in an igloo cooler with an insulation foam top. I put water in it with an aquarium heater hooked up to a Johnson Digital Controller with the probe in a thermowell measuring the core temp of the beer. I put frozen water bottles in the water to keep it cool if needed.
I pitched at 63degrees with a 2L starter and it was off and going only 5hours later.
I kept it at 66-67degrees for the first 3 days and then visual fermentation slowed down and the krausen pretty much completely fell back in.
Then I let it rise to 68 for a day, then 69 and then 70 degrees.
So after 6 days it was at 70 and I had to go away for the weekend.
I came back 2 days later and it had gone all the way up to 79degrees.
I have it back down to 72degrees and will let it finish around 70-72 for another week before I transfer and dry hop.
My concern is this is the first time I have used WLP002 so I'm not familiar with it and what kind of off flavors it may produce.
Now 79 is pretty damn high for most yeasts to get a clean fermentation, but if it rose that high a week after fermentation was at a stable temperature will it still produce a lot of off flavors?
