Increasing Temp with WPL007 Question

[mrphillips]

My IPA has been in the primary for 7 days at ~62 degrees, and I want to increase the temp up to 70 to ensure a full fermentation. I almost exclusively use S-05, and taking that yeast up to 70 has never been a problem...but I've never used 007 (or any British yeast for that matter).

If my fermentation is almost finished, would I risk getting unwanted esters if I slowly increase the temp to 70 over the next week? Thanks.

 

[Natdavis777]

You are going to get your off flavors from high temps in the beginning of fermentation. It is common practice to raise the ferm temps at the end of fermentation. I know with English strains, such as 002 and 007, I have to start raising my temps after 24-48 hours, since these strains tend to blast through wort. I typically finish around 70F with no off flavors.

If your beer has been fermenting for 7 days, you would be good to go straight to 70F now. I wouldnt be surprised though if fermentation is complete though, so you may benefit from rousing the yeast some.

My Zombie Dust Clone was at 1.015 when I started dry hopping (WLP002, day 5, krausen had completely dropped) and after a 7 day dry hop, it had dropped another 3 points to a stable 1.012.

 

[mrphillips]

Thanks for the information. I am NOT a fan of esters, so this is good news. I always give my bucket a turn or two to get those last few gravity points to drop. God help me, I love making those little yeasty bastards happy.

 

[olotti]

I use 007 on my RIS and I wait till it stops blowing off, which is usually around day 3-5 it's a monster yeast and I ferment that in the mid 60's, then move it upstairs to a closet to finish at 70-72 deg. I'd figure if your in day 7 then you'll be fine and the warmer temp will def help this finish up with no off flavors.

 

[Natdavis777]

Thanks for the information. I am NOT a fan of esters, so this is good news. I always give my bucket a turn or two to get those last few gravity points to drop. God help me, I love making those little yeasty bastards happy.

Im with you brother... Only want esters in my Hefes. English yeast makes great IPAs though

 

[mrphillips]

It's my first endeavor into the wild wonderful world of British yeasts. I'm excited to see how this one turns out. I'm a little concerned about the ABV though - I didn't know how much of a workhorse this strained was, and I might be looking at a MUCH higher percent than I anticipated. Damn

 

[mrphillips]

My gravity was at .016 before bumping the temp up to 68-70. 4 days later, there is still a very small bit of activity in my bubbler (maybe not enough to make a *bloop*, but enough to add upwards pressure).
If she gets down to .013, I'll have 7.5%...but if the ol' 007 yeasties are hungrier, I'll be looking at something a little more dangerous.

 

[mrphillips]

Three days later we're down to .013, putting the beer at 7.5%. I was worried about missing my numbers, but it tastes Amazing. I'm not sure how much of the backbone comes from the Victory malt or the 007 yeast, but after dry hopping with citra for a week, I'll be excited to see the results!