Wyeast 1214 ferm temps

[ronjonacron]

So after reading through a few dozen articles on here about people's experiences with 1214. The general concensus is to ignore the manufacturers suggested temps correct? people are getting bananas and bubble gum at the recommended temps of 68-78. From what i've read people are having the best results pitching in the low 60's and ramping up to upper 60's after a couple days. My plan is to pitch at about 62-64 and ramp up to 66-68ish after 2-3 days. you guys with some experience on this matter have any much appreciated input? Thanks in advance.
RonJon

 

[beergolf]

I usually pitch it at about 64, hold 64-68 degrees for a few days and then slowly ramp it up to the low to mid 70's to finish up.

I like to give it plenty of time to finish. It can seem like it is done but then slowly tick off a few more points of attenuation. So make sure it is really done.

 

[tagz]

I did one at 64 with ramp up to 68. Banana flavors for sure but also nice spicy alcohol flavor (not solvent). My second I held at 63 (after reading the same warnings you did). The lower temp is way dry and spicy. No esters. I would go 64-66 if I use it again. Although I think I like other belgian strains better.

I got 90% attenuation on both so watch out for that.

 

[ronjonacron]

Ok, ill keep thiss updated for another resource on this yeast. Let it chill.overnight. (passed out) pitched a small 2 cup starter this morning at 62 degrees

 

[beowulf]

I've used 1214 for a Belgian Blond and a Quad....both started with low 60s then worked up to about 80 after a few days. I didn't get bubble gum or banana for some reason. Maybe my taste buds are off...who knows...I just get a nice belgiany flavor. I just love this yeast and plan to use it again soon.

I agree with tagz, though...I got 90 and 94% attenuation, respectively on the two beers above with this....much more than I expected. The high ferm temps probably helped with this. They are among my favorite beers so far, though!

 

[ronjonacron]

Wow, holy dont stop til its done. Wasnt hoping for it quite that dry, but i put zest of 3 oranges in tye last couple mins oft he boil, so hipefully itll still be pretty sweet. This one was an extract batch so i didnt even bother with a gravity reading. Ill just assume it was exactly dead on when i check my final for abv and attenuation

 

[ronjonacron]

Piched sunday morning and this stuff is still cranking away, i bumped up the thermostat to 63/64 (up from 62) last night. so aout 36 hours after piching, and 24 hours after visible fermentation signs. I'll keep this thread updated with information about temps and off flavors experienced, if any. At these temps it should be just spicy / belgiany flavors from what i read, but i will definately let you guys know.

 

[ronjonacron]

Uh oh, is this infected? Just got home today and saw this. Im about two and a half days in from pitching at this point. Never seen krausen like this before.



After freaking out and looking at every beer infection on the internet, i thinkt his is just some weird perfectly white krausen/ co2. Its juat strange thats it white like that.

 

[ronjonacron]

Also to add to the yeast aspect of this thread. It was at about 65 when i got home, i bumped it down a couple degrees, beqlcause i really wanted it to stay at 63/64 for another day or two. Fermentation is going nuts tjough, i can see white chunks going around like crazy, the the airlock sounds like miles davis.

 

[Bullphysics]

I fermented this yeast strain at 72 F and let it rise to 76 F. Definitely a pronounced clove and banana aroma and flavor. I also detect hints of vanilla on the finish. While it doesn't have "hot" alcohol flavor, it is spicey...like black pepper. I got high attnetuation with this strain... O.G.= 1.098, F.G. = 1.011.

 

[ronjonacron]

Nice, i didnt want the banana flavors in this one, i added some orange zest to the boil, so i was looking for like a yeasty orange ish flavor. Mine was back down to about 63 today. The highest ive let it get so far is 65. Maaaaybe 66. Im gonna leave it at that for 7 days or so amd take it out and put it at about 70-74 in my closet for another 2 weeks or so to finish up.

 

[ronjonacron]

Daily check in for this one , bout 4.5 days in and fermentation is starting to slow. Still getting a bubble every 2-5 seconds, and still sitting at 63 degrees. When it slows down a little bit more ill increase the temps 65-67 for a couple days, then into the closet at about 70 for a couple weeks to finish up

 

[ronjonacron]

Im going to check the gravity on this either tomorrow or sunday and report back, i think im probably going to bottle next weekend. Ill let you folks know how the hydrometer sample tastes/smells.

 

[ronjonacron]

Akso, its been sitting at about 70 since day 6.

 

[ronjonacron]

So im bottling this today amd took a hydrometer reading 1.003! Im gonna ramp up the temps nex time on probly day 3 though. Its not as spicy as i was hoping for. But i think SWMBO will really like this one.

 

[Veedo]

How did this beer turn out?

 

[ronjonacron]

Oh wow, i thought i updated this. It came out good, very yeasty, leave the bottle dregs on this one... but it didnt have as much of the spices i was looking for out of the yeast, i would ramp the temp up much sooner next time. Like end of day two, once youre out of the danger zone for fusels. Maybe chill down to 65 or so, pitch and just let fermentation take it away at room temp or something once you see activity. Its a fairly mild belgian though, the wife likes it.

 

[ronjonacron]

Just going back over the thread, i also got no noticable orange flavor out oft his one, its either just not there or overpowered by the malt and yeast. Maybe ill.use.coriander next time i try something similar.to this.