wy1968: Any words of advice that don't involve rousing?

[TAK]

My LHBS didn't have the yeast I wanted, or my second choice, so I walked away with a smack pack of wy1968. The LHBS owner advised rousing around day two, which isn't surprising given this is a "highly flocculant" strain. A few quick searches suggest similar advise.

Well, I'm going to be fermenting in a 15gal corny, that barely fits in my ferm chamber. Rousing is not a viable option.

My question is two fold:

Given proper oxygenation and temp control, what is the likelihood of the yeast struggling to fully attenuate?

What temps are good for this yeast, in particular to encourage attenuation before flocculation? Perhaps something like pitch at 64F, raise to 66F over the first 12-18hrs, hold that for another 24 hrs, then ramp 1 (or maybe 2?) degrees per day up to 70-72F, and hold that until done. Thoughts, advice, experience, etc.?

 

[flars]

No experience with the yeast, but read on Jim's Beer Kit, that starting and ending at 21°C (70°F) will result in good attenuation without the need for rousing the yeast. This high of temperature is supposed to give more fruity esters though, from Wyeast site, not commented on in Beer Kit post.

 

[fantomlord]

I've had success with this yeast attenuating without having to rouse. Make sure you pitch the proper amount of healthy yeast, and you should be fine.

 

[bayoujeeper]

I use this yeast a lot, I ferment around 66-67 and raise to 70 or so after 3 days. I never have any issues.

 

[JonM]

I use this yeast all the time and it's great. I usually pitch at 64 and keep it there while the really active fermentation is underway. As soon as it starts to slow down (which can be as little as 18-24 hours) I start ramping the temp up, maybe two deg in the morning and two more in the evening until I get to 70-72. Seems to work just fine.

ETA: Oh - and proper pitch rate, oxygen and nutrient.

 

[BrotherBock]

Do a diacetyl rest

 

[mrdauber64]

It's a great yeast when handled correctly. Pitch a good starter and ramp the temp up towards the end of fermentation and you should be fine. I didn't do this(kept the temp at 64 for the entire fermentation and no starter) the first time I used it and it ended up stalling out in the fermenter and created bottle bombs when it fermentation restarted after it was bottled.

 

[Twins_Dad]

I use this yeast all the time and it's great. I usually pitch at 64 and keep it there while the really active fermentation is underway. As soon as it starts to slow down (which can be as little as 18-24 hours) I start ramping the temp up, maybe two deg in the morning and two more in the evening until I get to 70-72. Seems to work just fine.

ETA: Oh - and proper pitch rate, oxygen and nutrient.

THIS^^^ Oh and look forward to some AWESOME fermentation action, and a layer of "jello" like yeast cake. This yeast kicks some serious ass! Last time I used 1968 it slowed at around 18-24 hours like JonM said so watch out for it slowing and ramp your temp accordingly.

 

[JonM]

It'll really, really stick to the bottom of your stir plate flask. It helps to put a magnet on the outside and move the stirbar around to loosen it up before pitching.

 

[TAK]

Thanks for the feedback. I should have added, yes, I'll be pitching proper, with yeast nutrient. I'll probably start around 65-66F. Since I'm fermenting in a corny, I can push samples easily and frequently. I'll keep an eye on it over the first 48 hours, and start ramping when the gravity tells me to.

 

[MollyHatchet]

Love WY1968, I use it on several English beers, brown ales and porters. I run mine in the mid to upper 60's with great results and compliments all the time.