I searched several times and did not come up with specifics so wanted to ask the experts..
Brewed yesterday, pitching 11 grams of Lallemand Dry Yeast - Munich Wheat Beer (DY43) to 5 gals of 60 deg honey wheat wort (partial mash and using local honey).
Yeast manufacture states:
http://morebeer.com/images/file.php?file_id=1499
"Quick start and vigorous fermentation, which can be completed in 4 days above 17°C."
Morebeer states for this yeast:
http://morebeer.com/products/lallemand-dry-yeast-munich-wheat-beer-11.html?gclid=CILd_fKY_bkCFcJj7AodCFMAFA
"Best when used at traditional ale temperatures (62 - 72° F)"
All good,, but those are temps well above what I read most common here and other forums...
I ferment in a temp controlled chamber so can hold a stable temp at what ever is best.....
The question is....Whats best?
Brewed yesterday, pitching 11 grams of Lallemand Dry Yeast - Munich Wheat Beer (DY43) to 5 gals of 60 deg honey wheat wort (partial mash and using local honey).
Yeast manufacture states:
http://morebeer.com/images/file.php?file_id=1499
"Quick start and vigorous fermentation, which can be completed in 4 days above 17°C."
Morebeer states for this yeast:
http://morebeer.com/products/lallemand-dry-yeast-munich-wheat-beer-11.html?gclid=CILd_fKY_bkCFcJj7AodCFMAFA
"Best when used at traditional ale temperatures (62 - 72° F)"
All good,, but those are temps well above what I read most common here and other forums...
I ferment in a temp controlled chamber so can hold a stable temp at what ever is best.....
The question is....Whats best?
