Question on White labs cream ale yeast and San Francisco yeast.
I am looking to make a 15 gallon batch of a variation on Bier Muncher's Cream of the Crops Corn ale and want to experiment by splitting this into 3 separate fermentors using 3 different yeast: White labs American ale (WL060), White Labs Cream Ale and White labs San Francisico lager. I have had great success with the American ale yeast strain but I have not tried the cream ale or SF lager strain and I have a few questions:
1. For the cream ale yeast what would be the best temperature to try to ferment at? It list the range of 65-70 F but could I have a successfull fermentation below 65 F? Like maybe 60-62 F in case I use a water bath to help keep the temp down for the fermentor.
2. What would be a good temp range to use the SF lager yeast for comparison? I know it can go up to 65 F but would temps in the range of 55-60 F be best for this yeast in my experiment?
3. When making a large starter for the SF lager yeast do I need to ferment the starter in the temp range that I plan on fermenting the beer in? Is doing this at room temp bad starter temp for a lager yeast?
4. Will I pitch the SF lager yeast the same way I pitch an ale yeast on top of the wort in my fermentor or should I have the yeast starting at the bottom and add the wort on top of it?
North Liberty, Iowa
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