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Old 10-23-2013, 12:13 PM   #1
kenfmn
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May 2012
Lino Lakes, MN
Posts: 4


I used wyeast 1028 for the first time this past weekend. Everything went great, I hit all my numbers and my Christmas ale was primed for success. Except now I have had large temp swings...

I pitched yeast at about 64 degrees and it held steady between 67-69 for the first 24 hours. I got home from work and it going nuts and spiking around 76-77 degrees. I freaked out and moved it to basement where it is now sitting back at 68 today.

Will the high temps for a few hours throw nasty flavors ? Is 1028 always this wild?? Can someone convince my wife I need to build a ferm chamber??

I have High hopes for this Xmas ale (great lakes clone) and Hope I'm just overthinking things! Thanks

 
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Old 10-23-2013, 06:30 PM   #2
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 76 Times on 63 Posts


I pitched a large starter of Wyeast 1028 into an English Barleywine this weekend at 62F, natural rise to 67F where it's been temperature controlled. It was on the verge of blowoff.

I can't answer the high temperature flavor question, but it can really take off. It's an English strain that can attenuate, got 78% & 82% attenuation on some recent beers with that strain.

 
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Old 10-23-2013, 06:41 PM   #3
Rambleon
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Jun 2012
Snohomish, Wa
Posts: 153
Liked 8 Times on 8 Posts


I think you'll be fine. I did an old ale with 1028 that had a similar temp swing situation. It turned out just fine. I got 76% attenuation with it.

 
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Old 10-24-2013, 03:21 AM   #4
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 76 Times on 63 Posts


The blowoff tube bubbling was significantly slowing and I swapped it out for an airlock for longer storage. A refractometer reading showed the barleywine at 1.020 from 1.097 in about 4.5 days from pitching (62F pitch, 67F fermenter temperature, Wyeast 1028, chilled and decanted starter per Mr Malty).

 
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