WLP644 recommend a fermentation temperature

[danicomix]

Hello everyone! I am an Italian homebrewer ..
I would like to make a wild ale:

- OG 1057
- FG 1007
- IBU 27
- BU / GU 0.48 RBR 0.43
- Volume: 23lt.

GRIST
- 77% pilser
- 15% wheat
- 8% rye

HOPS
- 18gr. Amarillo 60 min
- 12gr. Amarillo 20 min
- 16gr. Amarillo 5 min.

MASH
- 52°C x 10 min
- 66°C x 60 min
- 78°C x 10 min

Can you recommend a fermentation temperature? I was thinking of starting at 75 / 76F (24 ° C) and then letting it rise freely!
What do you think?
do you have any advice?
thank you so much!
Daniele

 

[Dgallo]

I really enjoy imperial version of that yeast a20 citrus however it will not make anything resembling a wild beer unless you pitch another culture with it. With that said I’ve fermented as high at 85. You’ll get noticeable orange leaning citrus character in it.

 

[danicomix]

I really enjoy imperial version of that yeast a20 citrus however it will not make anything resembling a wild yeast unless you pitch another culture with it. With that said I’ve fermented as high at 85. You’ll get noticeable orange leaning citrus character in it.

ok!!! thanks a lot! what do you think about combo with amarillo?

 

[Dgallo]

ok!!! thanks a lot! what do you think about combo with amarillo?

Would work great.

 

[danicomix]

Would work great.

thanks!!!

 

[danicomix]

other experiences????

 

[Dgallo]

https://www.homebrewtalk.com/threads/wlp644-will-it-ever-stop-fermenting.627699/

https://www.homebrewtalk.com/threads/fermenting-with-wlp644.650791/

 

[Tiedye]

You might be looking for WLP648 the original brett trois vrai. It will give you a more "wild" brett character than WLP644 sacc trois which as other have stated is great for NEIPAs and such.

I got these mixed up last year and brewed w/ WLP644 when I was thinking I was brewing w/ brett. I, personally, love the character from WLP648.

Trois v. Trois

 

[sykesey]

27-28C constant has worked for me in the past. Nice big pineapple, mango and citrus flavours.
only issue is even at an elevated temp it takes a long time to finish. two weeks just sitting there fermenting the last couple of gravity points

 

[danicomix]

really enjoy imperial version of that yeast a20 citrus however it will not make anything resembling a wild beer unless you pitch another culture with it. With that said I’ve fermented as hig

27-28C constant has worked for me in the past. Nice big pineapple, mango and citrus flavours.
only issue is even at an elevated temp it takes a long time to finish. two weeks just sitting there fermenting the last couple of gravity points

thanks!!!!
I've read a lot of posts and I think start at 75 / 76F (24 ° C) and then letting it rise freely until 27/28°C for pineapple, mango and citrus flavours according to Amarillo Hops!!!!