I just brewed up two batches, one a pale and the other an irish red.
They are both 5 gallon batches and the irish red has 1 more pound of LME and 1.5 lbs more specialty grains in it.
I added White labs yeast that I started the day before to both of them the same time.
The pale is supposed to ferment at 68-73 and I have kept it at about 71, the red is supposed to ferment at 65-68 and I have kept it about 65.
They both went violently for about 35-40 hours but the red has slowed a lot more than the pale and they seemed to be going about the same for their violent stage. Now the question is I know that the yeast says to ferment the red at the lower temp, but I am concerned that it may be hampering the yeast, is this possible or am I just being paranoid.
I did notice the yeast strains acted differently, the pale one made a lot of tiny bubbles in the carboy, while the red made a lot less bubbles but they were much larger in diameter.
They are both 5 gallon batches and the irish red has 1 more pound of LME and 1.5 lbs more specialty grains in it.
I added White labs yeast that I started the day before to both of them the same time.
The pale is supposed to ferment at 68-73 and I have kept it at about 71, the red is supposed to ferment at 65-68 and I have kept it about 65.
They both went violently for about 35-40 hours but the red has slowed a lot more than the pale and they seemed to be going about the same for their violent stage. Now the question is I know that the yeast says to ferment the red at the lower temp, but I am concerned that it may be hampering the yeast, is this possible or am I just being paranoid.
I did notice the yeast strains acted differently, the pale one made a lot of tiny bubbles in the carboy, while the red made a lot less bubbles but they were much larger in diameter.