badhabit
Well-Known Member
I harvested some Fat Tire yeast from cans of Fat Tire last year and used some of it to make one brew. Everything went well at that time and I saved some of the yeast for later use. Recently I woke it up with a three step starter and was amazed by the activity/health that I ended up with in the erlenmeyer. I am now brewing the second batch from my revived yeast and things seem to be going well. What I have noticed is what appears to be a real need for the yeast to be kept above 65F or even 68F as a fermentation temp. I still see fermentation as low as 60F but the yeast seems to work MUCH better at the warmer temps. Anyone else have any experience with the same yeast?
