Hi everyone. I’m in that period here in northern NH where possible fermentation temps start to slowly rise. I am brewing a cream ale and the only yeast I have access to right now is Mangrove Jack’s M44 US West Coast yeast. Would it be possible to ferment at 51-52F with this yeast? I can start higher then reduce down to that as well. Any thoughts would be much appreciated.
For whatever beer I have that is fermenting, I try to target the temperature a degree or 2 below the manufacturer’s recommendations. For this strain, their website recommends 59-74 degrees. If I were using this yeast, I would target 57-58 degrees and see how it does. 51-52 degrees might take a while. You may have to ramp up at the end to help it finish.
Why not use a lager yeast?