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Old 12-30-2012, 01:53 AM   #1
ryno1ryno
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Default San Francisco Lager Yeast at 62 degrees

This yeast can ferment, according to whitelabs website, from 50-65 degrees.

I would like to try this at 62 degrees.

The reason for this is I have a temp controlled fridge that I use fpr both fermenting and bottling.

Will I have a problem bottling a secondary at 62 degrees while the San Fran batch fermentates?

I could go lower if it wont effect the bottled secondary.

My primary was 3 weeks.

Thanks.


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Old 12-30-2012, 02:48 AM   #2
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Originally Posted by ryno1ryno View Post
This yeast can ferment, according to whitelabs website, from 50-65 degrees.

I would like to try this at 62 degrees.

The reason for this is I have a temp controlled fridge that I use fpr both fermenting and bottling.

Will I have a problem bottling a secondary at 62 degrees while the San Fran batch fermentates?

I could go lower if it wont effect the bottled secondary.

My primary was 3 weeks.

Thanks.
62 degrees should be fine. I seem to recall, however, that Anchor pitches around 60-62 and the beer ends up rising up to about 68? You may be able to find the podcast where I heard it (www.thebrewingnetwork.com ... it was an episode of The Session).


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Old 12-30-2012, 03:04 AM   #3
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Thanks.

But what about secondary on an Amber Ale using English Ale yeast that has been fermenting at 68 f.

I am trying to both ferment and secondary in the same fidge.
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Old 12-30-2012, 03:19 AM   #4
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Thanks.

But what about secondary on an Amber Ale using English Ale yeast that has been fermenting at 68 f.

I am trying to both ferment and secondary in the same fidge.
If it's at FG and it doesn't have diacetyl (which is reduced better in the upper 60s, compared to 62), then the lower temp should be better in my opinion.
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