SwampassJ
Well-Known Member
I see quite a few posts about how well this yeast works down in the low to mid 50s. Wyeast has it listed with 55 degrees for the low point so I don't think this is too far of a stretch.
Has anyone pitched it like they would a lager? I'm talking 300-500 billion yeast cells in the mid to upper 40s to see if it will even start? If no one has tried this I would like to nominate myself for the trial then starting early November. I think a 1.035-1.040 SMASH would make for a good test on what kind of flavors this yeast puts out, supposedly the colder you keep it the smokier the yeast can be.
Has anyone pitched it like they would a lager? I'm talking 300-500 billion yeast cells in the mid to upper 40s to see if it will even start? If no one has tried this I would like to nominate myself for the trial then starting early November. I think a 1.035-1.040 SMASH would make for a good test on what kind of flavors this yeast puts out, supposedly the colder you keep it the smokier the yeast can be.