BrewStooge
Well-Known Member
Hey all, back again and starting up my latest, this time a Liberty Cream Ale, quite the departure from previous batches and in a whole new setup too
Over the weekend I cleared up a small basement room to set up as a brew shop in order to get away from the extra high temps on the top floor, about a 15-20 degree difference, and complete with just about all I need to make whatever comes to mind. :rockin:
Now, the question today is this. I have a American Ale Wyeast Activator 1056 as the yeasty of choice for this one, got everything made up, lively yeast in the pack and all but nothing in the pail yet about 30 hours later. The room is about 59 degrees give or take a couple and I just wanted some feedback. Would this yeast handle a temperature like this or should I warm it a bit? I ask since all my other ones (in the far warmer upper floor setup) where going like all get out by this time.
So should I warm it up, or just RDWHAHB?
Over the weekend I cleared up a small basement room to set up as a brew shop in order to get away from the extra high temps on the top floor, about a 15-20 degree difference, and complete with just about all I need to make whatever comes to mind. :rockin:
Now, the question today is this. I have a American Ale Wyeast Activator 1056 as the yeasty of choice for this one, got everything made up, lively yeast in the pack and all but nothing in the pail yet about 30 hours later. The room is about 59 degrees give or take a couple and I just wanted some feedback. Would this yeast handle a temperature like this or should I warm it a bit? I ask since all my other ones (in the far warmer upper floor setup) where going like all get out by this time.
So should I warm it up, or just RDWHAHB?