I am in 1st fermentation using White Labs WLP004. What would be the optimal fermentation temp for this yeast to create a Irish Red Ale? OG @ 1.06
i would go mid-60s. Say 65F. YMMV
I always liked to keep this one around 64-65* ambient.
I had a similar question…
I pitched one of the WLP004 vials on Friday evening & it was 65 in my basement.
A 2" to 3" head of krausen formed for 2 days & now it’s totally gone.
I can’t imagine that the yeast finished its business on a 1.060 oatmeal stout, in that little amount of time, at that low a temp.
Can this be true?
It definitely could have, why not take a gravity reading?
I had a small sample fermenting in a beer bottle (for gravity readings) along with my batch in the ferm bucket and noticed the same thing in the beer bottle. Good sized foam head for 2 days and now its almost gone. The ferm bucket air lock slowed alot in day 3 of ferm. will check gravity in day 5 w/1.06 OG.
White labs suggested 70-75 pitch ferm and 65-70 when fermentation starts if desired. Im set at 65 in my cooler since all that I have read suggests 65 for ales.
I don’t like to pop the airlock, unless I absolutely have to.
It’s still bubbling…Just not as active.
At this point, I feel it’s a little too early to take a reading.
But…Thanks, for the suggestion.
I understand why you don’t want to, but when it is actively bubbling is the safest time to take out the airlock - the CO2 pressure keeps things like O2 from going in. If it has slowed down considerably, it might be done - it can keep bubbling for a long time after fermentation has finished. If you don’t want to check today, give it another day and then check. Or not, waiting a bit longer probably isn’t going to hurt it. I just prefer to figure out what’s going on as soon as possible, so I can take corrective action if needed.