GrassBrewer
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- Aug 1, 2016
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I did a double batch brew day the other day.
The first beer was a simple Session, light body, low ABV, etc.. I used a pack of Danstar Nottingham Ale yeast for it. The optimum temp for that yeast is: 57°-70°F
The second beer I did was a Doppelbock, used Fermentis Dry Yeast - Safbrew WB-06. I really enjoy using the Fermentis yeasts since they have such nice data sheets to go along with them. From the sheet:
So, now we get to my brew day. I chilled to around 65-68°F for each using my normal chilling method (probably as low as I could have gone). Re-hydrated the yeast per the directions and pitched into the carboys.
Everything normal, minus ambient temp. I had not noticed how hot it was in my basement. The next day, I went to check on things and the yeast was having a field day and my carboy temp stickers was reading around 79°F. I am sure some of this higher temp was due to the yeast a well since them churning causes heat.
I immediately threw both fermenters into their own larger buckets and added some colder water about halfway up each fermenter. I managed to get them both down to 70°F.
So, I guess my questions are:
Will these yeast strains be able to clean them selves up?
Did I ruin the beer after only a day or would I have needed to stay at the higher temp for longer?
Please let me know if you have experience with either of these yeasts as well. I've used Nottingham before, but not the dry wheat yeast. I've been doing mostly ales.
The first beer was a simple Session, light body, low ABV, etc.. I used a pack of Danstar Nottingham Ale yeast for it. The optimum temp for that yeast is: 57°-70°F
The second beer I did was a Doppelbock, used Fermentis Dry Yeast - Safbrew WB-06. I really enjoy using the Fermentis yeasts since they have such nice data sheets to go along with them. From the sheet:
- 12-25°C (53.6-77°F) ideally 18-24°C (64.4-75.2°F)
- for clover flavors : below 22°C (71.6°F)
- for banana flavor: above 23°C (73.4°F)
So, now we get to my brew day. I chilled to around 65-68°F for each using my normal chilling method (probably as low as I could have gone). Re-hydrated the yeast per the directions and pitched into the carboys.
Everything normal, minus ambient temp. I had not noticed how hot it was in my basement. The next day, I went to check on things and the yeast was having a field day and my carboy temp stickers was reading around 79°F. I am sure some of this higher temp was due to the yeast a well since them churning causes heat.
I immediately threw both fermenters into their own larger buckets and added some colder water about halfway up each fermenter. I managed to get them both down to 70°F.
So, I guess my questions are:
Will these yeast strains be able to clean them selves up?
Did I ruin the beer after only a day or would I have needed to stay at the higher temp for longer?
Please let me know if you have experience with either of these yeasts as well. I've used Nottingham before, but not the dry wheat yeast. I've been doing mostly ales.