I just brewed a 6 gallon batch of Black IPA with OG 1.068 and pitched about 400ml of harvested 002 slurry at 58 degrees F. I've got some cold groundwater here in the mountains and my Grainfather CFC is crazy efficient. Since this is on the very low end of the spectrum for this yeast, I'm guessing some of the yeast will have gone dormant the lag phase before fermentation kicks off. My question is - will those yeast stay dormant throughout fermentation, potentially resulting in less cells actively fermenting the wort (underpitch), or will they naturally join the party when things get going? Should I rouse the fermenter to try and get them into suspension? Any advice appreciated!
Effects of pitching WLP002 at low temp
- Thread starter BassBeer
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ESBrewer
Well-Known Member
RDWHAHB and maybe rouse the yeast once. (In a couple of hours when the temp has raised but the fermentation has not started).
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