A little help w/ wlp004 pitching - first liquid yeast

[Redpiper]

On Saturday I'm brewing an Irish Red - recipe called for Wyeast 1084, but since it wasn't available I'm using WLP004. (Wondering much dry US-04 would change the taste by the way.)

Anyway, question is: according to label, yeast should be pitched above 70 and below 75 degrees and kept there until fermentation starts. I'm planning on making a starter on Friday (using a 32 oz PET bottle with foil). I should be able to keep this in the temp range by placing it under the heat lamps on our range. However, it will be a challenge to keep the brew above 70. Our house temp is about 68. Outside is 55-60. Wondering how to proceed.

Will fermentation technically have started with the starter? Will I be okay if I keep the bucket at 68? Ideal temp range is 65-68 according to their website - this should be doable. Or do I need to keep the bucket in a warm bath until the bubbling starts? I'll aim to pitch the starter into about 75 degrees (but will have to balance the wort temp with the top off water temp to try to get there). Doing a 3 gallon boil for 5.5 gallon batch.

Thanks for any help.

 

[Teaman]

I just did a starter at 67 and it went fine. I would ditch the heat lamps and just do room temp if you can keep it around 68. Cool the wort to about the same or a bit warmer and throw it in. It'll be good to go.

 

[Yooper]

On Saturday I'm brewing an Irish Red - recipe called for Wyeast 1084, but since it wasn't available I'm using WLP004. (Wondering much dry US-04 would change the taste by the way.)

Anyway, question is: according to label, yeast should be pitched above 70 and below 75 degrees and kept there until fermentation starts. I'm planning on making a starter on Friday (using a 32 oz PET bottle with foil). I should be able to keep this in the temp range by placing it under the heat lamps on our range. However, it will be a challenge to keep the brew above 70. Our house temp is about 68. Outside is 55-60. Wondering how to proceed.

Will fermentation technically have started with the starter? Will I be okay if I keep the bucket at 68? Ideal temp range is 65-68 according to their website - this should be doable. Or do I need to keep the bucket in a warm bath until the bubbling starts? I'll aim to pitch the starter into about 75 degrees (but will have to balance the wort temp with the top off water temp to try to get there). Doing a 3 gallon boil for 5.5 gallon batch.

Thanks for any help.

Those yeast packs all say to do that- to keep it above the actual recommended fermentationt temperature until fermentation starts- to make up for not having enough yeast to pitch the correct amount of yeast at the correct temperature.

Since you're making a starter, you're fine. You'll want to ferment at the yeast strain's optimum fermentation temperature. The info on your strain:
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
(18-20°C)
Alcohol Tolerance: Medium-High

In other words don't let it get above 68 degrees! I like to ferment at the cool side of the yeast's optimum temperature, so in this case I'd cool the wort to about 62 degrees, and allow it to rise to 65 degrees during the beginning of fermentation.

I like S04 yeast, by the way. It makes a clear beer with little fruitiness, and it ferments well in the low-mid 60s.

 

[Redpiper]

Okay, that makes sense - it needs the higher temp to get going.

I know off flavors can develop by fermenting too high. What happens if fermentation gets to low - in this case what would happen at 60 for example?

And Yooper - so are saying that maybe the dry US-04 is a better way to go? It's certainly easier to pitch and it has a wider fermentation range. I wonder if there is any notable flavor change?

 

[rjwhite41]

For an Irish Red you want as little fruitiness as possible and little to no diacetyl. Ferment on the low side and you should be fine. I don't know about S04 I've never used it. But if you already have the white labs, why not use it?

 

[HItransplant]

What happens if fermentation gets to low - in this case what would happen at 60 for example?

it would get really slooooooowwwwww. or maybe stop all together.

 

[JimmyT555]

I recommend chilling the wort colder if possible, to somewhere between 40F and 50F and then let it come up to room temp, your fermentation will be much cleaner. Chilling the wort colder will make unwanted proteins drop of of suspension from the wort, which will also make your beer cleaner. t will probably take about 2-3 days for fermentation to take off if stored at 68F. Just make sure to aerate the wort really well, i aerate my wort by pouring the chilled wort from one ferm bucket into another ferm bucket a bunch of times. When you aerate the wort you should see a foam develop on top, kinda like krausen.

 

[whoaru99]

Read my current experience with WPL004 here - albeit an Irish stout: https://www.homebrewtalk.com/f163/wpl004-pitched-58f-fermenter-sitting-62f-space-386997/