Wyeast 1028 fermentation temp question?

[Pelican521]

I Just finished brewing a nut brown ale using this yeast and was wondering what the best ambient temp is?

Right now my temp controller is set at 63.5 (temp probe in a mason jar) in my fridge.

Should I raise the temp or is it at a good spot?

 

[jhurt]

Looks fine to me. It's within the tolerance for the yeast strain...

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=4

 

[user 103238]

I've used this strain twice in the last couple months. For my most recent Irish red I fermented it at 64° for a week, and then pulled it out of the freezer and put it at room temperature for two more weeks. Just kegged it today, flavors and aromas were spot on for what I was looking for, and it came out amazingly clear. I think that temperature will serve you well.

 

[Pelican521]

Cool thanks, woke up and it was bubbling away. Any tips on when and what temp to bring it up to help finish out?

 

[user 103238]

You usually want the yeast to still be active, maybe about 80% of your expected FG. Monitor it, and right about the time the krausen starts to fall is usually a good visual indicator. Try to keep it in the upper 60s, and somewhere where you won't get extreme temperature fluctuations.

 

[Pelican521]

I'm wondering if I should raise my temp a little now. I brewed on Sat, and all day yesterday (Sun) it had very vigorous fermentation. I checked it today and not a bubble from the airlock.

I pitched a 1.5 liter starter and aerated the wort pretty well.

I've read this is a quick fermenting strain but is it normal to finish this quick?

I kept my ambient temp in my fermenting fridge at 63.5, I'm thinking of raising it a degree a day until I hit 67 degrees.

Is that a good idea?

 

[user 103238]

Personally I say wait. At 64° mine had slow yet steady fermentation. Don't pay attention to the airlock activity, watch the krausen and watch what the beer is doing. In a week mine went from 1.065 to about 1.025, which was when I pulled it from the fermentation chamber. If you're not sure, take a hydro sample to see where you're at. In the couple times I've used this yeast, I would be surprised if it's that close in only 2 days.

I'm wondering if I should raise my temp a little now. I brewed on Sat, and all day yesterday (Sun) it had very vigorous fermentation. I checked it today and not a bubble from the airlock.

I pitched a 1.5 liter starter and aerated the wort pretty well.

I've read this is a quick fermenting strain but is it normal to finish this quick?

I kept my ambient temp in my fermenting fridge at 63.5, I'm thinking of raising it a degree a day until I hit 67 degrees.

Is that a good idea?

 

[kh54s10]

I don't worry about ambient. I tape the probe to the outside of my Better Bottles to control the temperature of the wort. I also don't really worry about changing the temperature but, I also give the beer plenty of time to finish. I usually ferment for at least 3 weeks. When chamber space has been a consideration I have taken the BB's out of the chamber after 2 weeks and for another week had them in the basement at about 70-75 degrees.

Also, don't pay much attention to bubbling in the airlock. Wait for a while then take gravity readings. That is the only true way to know how your fermentation is progressing.