Milk Stout Fermentation

[Bwood1377]

Hello all. Been searching around the forums trying to gather as much knowledge as my brain will hold, all the information has been great. Brewed a Brewers Best Extract Milk Stout on Saturday. Made a yeast starter (my first) a couple of weeks before using White Labs WLP004 Irish Ale Yeast. Pitched my yeast once I was below 80 degrees and fermentation started on Sunday. Put my carboy in a Cool Brewing cooler to keep the temps down. Now when I checked back on it it was around 55 - 58 degrees and held there for most of Sunday it has now creeped up to around 64 -66. The airlock has been slow to bubble. Its still fermenting but going slow. I guess I just need some reassurance that everything is good to go and not to worry about it. Everything seems ok and from posts that I've read I shouldn't worry too much about it. Sorry for the long post and thanks!

 

[Hellosluggo]

Optimum temperature for WLP004 is 65-68F, right? Even with the internal temp being a little higher than your external reading, I'm sure you're fine.

Remember, "optimum" doesn't mean "required." As long as you don't spike for a long period above like 75F, I don't think you're going to have a problem.

 

[Bwood1377]

Great, thanks for the response. I appreciate it.