Wyeast 1007 fermentation temp too cold?

[chuckyboomboom]

I brewed an Alt last Friday and pitched Wyeast 1007. Temperature is 52-57 F. No fermentation yet. I roused the yeast today and am letting it warm up. Is 52F too cold for this yeast or should I re pitch?


Chuckyboomboom

 

[tally350z]

Let it warm up to the mid 60's..

 

[JimRausch]

I have an altbier currently fermenting with 1007. Stated preferred range is 55-65, but 52 shouldn't be too bad. After all, she'll warm up as fermentation takes hold. My temps started at 52 and gradually rose to 64 over 1 week. It was definitely not a hugely demonstrative fermenter, but steady. After 7 days I did raise temp to upper 60's to let her finish.
So, Q- are you relying on bubbles to determine if you have fermentation? Don't. As Revvy put it a couple years ago, bubbling is just venting, and is not an accurate measure of fermentation. Take a peak and see if you have Kraesen. If so, she's good. Slow and steady wins the race. Good luck!

 

[stpug]

I wouldn't repitch but I would try to get it to around 55F, if it were me.

 

[JimRausch]

Had another thought: I did a starter and she took off within 24 hours. Did you do a starter? If not, did you get good gas production after you smacked it?

 

[chuckyboomboom]

JimRausch: No, I did not do a starter. The yeast was past its prime, but I smacked the pack a day earlier and it swelled a little, not much


Chuckyboomboom

 

[JimRausch]

JimRausch: No, I did not do a starter. The yeast was past its prime, but I smacked the pack a day earlier and it swelled a little, not much


Chuckyboomboom

Yeah, then it may have been underpitched and will take longer than usual. I agree with tally- warm her up to mid 60's.

 

[khawk95]

This is a strong yeast. It will, however take awhile at that temp. You under pitched a little. I would warm to 55-59 degrees if you can. It will need a little help to get going since it needs to reproduce a whole lot. Maybe play a little Barry White to get it in the mood.


Roed Haus Brewery

 

[chuckyboomboom]

Khawk95: Haha! Will do. Thanks everyone. I'll let you know how it tastes


Chuckyboomboom

 

[ClaudiusB]

chuckyboomboom;5974689 Is 52F too cold for this yeast or should I re pitch?

Chuckyboomboom

The optimum temp for 1007 is 62°F.

 

[chuckyboomboom]

Thanks again everyone for contributing your expertise. A little update: once the beer warmed up to upper 60s, it took off like gangbusters. A lot of DMS odor, but I cooled it down to 62 with a water bath, and everything seems to be settling down. Awesome! If it still smells strongly of DMS when I rack it to secondary, I might dry hop it a bit, but we'll see.


Chuckyboomboom

 

[chuckyboomboom]

One more update: As of this morning, the kruesen has blown though the airlock. (5 gallons wort in a 6 gallon bucket.) I'm deliriously happy!


Chuckyboomboom

 

[stpug]

This is one of the best yeast strains for top cropping if you're up for it. You can get a large amount of extremely clean yeast by simply skimming the krausen off into a sanitized jar. This is one of my most favorite aspect to this yeast strain.

Edit:
You would probably need to be fermenting in a bucket or other vessel with large opening on top.