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Old 01-12-2013, 12:36 AM   #1
thisoneguy
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Sep 2011
Macomb, MI
Posts: 274
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I'm using WLP007 to ferment this, and I am unsure what temperature I should target. I live in MI and haven't had this beer before, so I don't know the yeast character.

I have a dedicated chest freezer for fermentation, and can control temps rather well. White Labs suggests 65-70 for this yeast, and I'm thinking I'd like to target the low end of the range. Does anyone who's had this beer have any input for me?

Thanks!

 
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Old 01-12-2013, 12:45 AM   #2
Johnnyhitch1
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Dec 2011
SiX-ThReE-OnE, NY
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I think your in the right direction with the 007. I would start at 65 ramp it to 67 towards end of fermentation.
Just had this for the first time and what a treat. Not as big as Heady topper but i great smooth drinking for sure. Love those tropical tones
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Old 01-12-2013, 04:02 PM   #3
thisoneguy
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Sep 2011
Macomb, MI
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Quote:
Originally Posted by Johnnyhitch1 View Post
start at 65 ramp it to 67 towards end of fermentation.
Thanks. This was exactly my plan.

Any other thoughts? Doughing in within the hour.

 
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Old 01-12-2013, 04:59 PM   #4
Xpertskir
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May 2012
Morgantown, Wv
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I start even lower..60. But that's just me.

 
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Old 01-12-2013, 09:17 PM   #5
thisoneguy
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Sep 2011
Macomb, MI
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Thanks. I decided to split the difference and set the ferm chamber for 62.

 
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