Question on yeast temp and amount
Just pitched a vial of yeast for a batch of an IPA (9.9lbs LME, 3.5lbs specialty grains steeped, OG 1.080). The yeast is WLP001 California Ale Yeast that came in a vial that I pitched directly into the wart after it came down to 75 degrees. The bottles says to use a starter if the OG is above 1.070. Should I add another vial to increase yeast cell count? Is there a point its too late to do that?
Also, the temperature range listed is 68-73 degrees. First in general, are temperatures listed for AMBIENT temp or actual wart temp? Cause I know that the actual wart may be 5-10 degrees above ambient due to the exothermic nature of fermentation.
With that in mind, would it be better to move the fermenter to a place where the temperature is CONSISTENTLY 64 degrees (4 degrees cooler) or a place where the temperature could fluctuate from 68-75 degrees throughout the day?
The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.
Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red