Weezknight
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- Mar 3, 2009
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Do most of you pay any attention to the suggested yeast temperature ranges, or do you usually just use a set temperature for all ales?
I'm in the 2nd week of fermenting my Dunkelweizen, and I used Wyeast 3068 Weihenstephan yeast. I used a starter and the thing took off like a rocket through my blowoff tube.
On the Wyest website it gives the temp rage as 64-75 degrees for fermentation. I've been trying to hit the mid-range for all of the yeast strains I've used in the past (which, typically has been about 64F), so this time I've been holding the temp at 69-70 (this is the actual wort temp, not the ambient). It seems high to me, but I figure it won't affect anything negatively since it's exactly in the middle of the range.
Should I have stuck to my 64-65 temps I've used in the past, or is it safe to just always pick the midpoint in the temp range?
I'm in the 2nd week of fermenting my Dunkelweizen, and I used Wyeast 3068 Weihenstephan yeast. I used a starter and the thing took off like a rocket through my blowoff tube.
On the Wyest website it gives the temp rage as 64-75 degrees for fermentation. I've been trying to hit the mid-range for all of the yeast strains I've used in the past (which, typically has been about 64F), so this time I've been holding the temp at 69-70 (this is the actual wort temp, not the ambient). It seems high to me, but I figure it won't affect anything negatively since it's exactly in the middle of the range.
Should I have stuck to my 64-65 temps I've used in the past, or is it safe to just always pick the midpoint in the temp range?
