HomeBrewMasterRace
Enthusiastic Homebrewer
Hi everyone,
I'm currently fermentating an all grain hefeweizen that's 5 lb wheat, 2 lb Munich malt and 4 lbs pilsner. I wanted to ask a question about my yeast as it's the WLP 300. Original gravity was 1.052
I currently have my 5lb fermentater in a swamp cooler and the temps are 62, I know this is a prime for some styles but I am thinking this may start a slower fermentation.
My question is, would it be better to leave this yeast at room temperature (between 72-76) or have it slightly colder than the recommended fermentation temps?
Thanks, I don't have much experience outside of Belgian Strong Ales and Pale Ales, some of which love a bit warmer fermentation.
I'm currently fermentating an all grain hefeweizen that's 5 lb wheat, 2 lb Munich malt and 4 lbs pilsner. I wanted to ask a question about my yeast as it's the WLP 300. Original gravity was 1.052
I currently have my 5lb fermentater in a swamp cooler and the temps are 62, I know this is a prime for some styles but I am thinking this may start a slower fermentation.
My question is, would it be better to leave this yeast at room temperature (between 72-76) or have it slightly colder than the recommended fermentation temps?
Thanks, I don't have much experience outside of Belgian Strong Ales and Pale Ales, some of which love a bit warmer fermentation.