Originally Posted by ryno1ryno
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.
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).