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Old 01-22-2011, 05:30 PM   #1
petep1980
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It's pretty sluggish. 3 days in from 1.055 I'm only at 1.042.

I pitched a 1.25l stir starter too.

Has anyone else found this to be the case? I moved it to high 60s ambient now.



 
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Old 01-22-2011, 05:54 PM   #2
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I use 1056 for most of my beers. I just did a hop nog IPA (1060 og) my fermenters are at a steady 62 at the moment and there's a lot of activity. about to replace 2 airlocks with blow off tubes before I have beer on my ceiling again



 
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Old 01-22-2011, 06:00 PM   #3
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Quote:
Originally Posted by superjunior View Post
I use 1056 for most of my beers. I just did a hop nog IPA (1060 og) my fermenters are at a steady 62 at the moment and there's a lot of activity. about to replace 2 airlocks with blow off tubes before I have beer on my ceiling again
I have tons of krausen.

 
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Old 01-22-2011, 06:17 PM   #4
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I just looked at the instructions on the back of a 1056 smack pack. it just saise after pitching adjust to desired fermentation temp but doesn't indicate if there is an IDEAL temp range

 
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Old 01-22-2011, 06:40 PM   #5
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I've used 1056 at 61F a few times with very good attenuation.

 
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Old 01-22-2011, 06:44 PM   #6
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I can't really speak to what something would read at 3 days. I usually don't start poking around until ~3 weeks.

That being said, I've used S-05 at 59* many times with no attenuation issues. Just a nice clean/crisp product.

 
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Old 01-22-2011, 10:26 PM   #7
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1056 is my normal yeast. I ferment at 62-63 degrees in the winter, and it will take a bit longer to finish than at 65-66, but it still creates a nice finished beer. Depending on the wort, I find 5-7 days at lower temps vs. 4 days at mid to upper 60's. I actually prefer the beer fermented cooler, honestly.
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Old 01-26-2011, 08:49 PM   #8
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I just started mine. I have it at a much higher temp currently at or around 76-78 I believe.
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Old 01-26-2011, 08:52 PM   #9
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Quote:
Originally Posted by petep1980 View Post
It's pretty sluggish. 3 days in from 1.055 I'm only at 1.042.

I pitched a 1.25l stir starter too.

Has anyone else found this to be the case? I moved it to high 60s ambient now.
Yes. I usually ferment with ambient temp of 60*F and use 1056 quite a bit. It works, just takes a little longer; but you still get a thorough, clean fermentation with it.

 
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Old 01-26-2011, 08:54 PM   #10
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Would you think that my temp of 76-78 is too high for this yeast? or would it be fine. I am kind of new with this. I have used wyeast 3068 before which temp control was essential for the flavor profile, but is it the same with 1056?


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