I’m making an American Farmhouse tomorrow with WLP670 and I don’t really have a great way to control temperatures. I’m normally ferment ales at about 68F in my basement and that temp is quite steady and has never been a problem.
But, I’m trying to decide if this is too cool for this yeast. My only other option is to ferment this in garage.
A quick check of the 14 day forecast shows an average of about 80 during the day with evening temps dropping to about 62. Given that it’s gonna be in the garage, the highs could be a bit more and the lows a bit less just because it’s not sitting outside.
So, is are these swings an issue with this style of beer? I use WY3711 but only in the basement, I’ve never done it warmer and it’s been fine but I have no base for comparison either.
Huh?
First, this is a question about WLP670. I’ve done WY3711 at 68 many time, no fusels that I’m aware of. Certainly can’t taste any, no headaches, no complaints from anyone that’s tried it. Wyeast says 65-77 so I’m at the low end of their range too. My thought was that in general Saison yeast were better for warmer fermentations.
But the question at hand is “Would WLP670 be better at 68 steady or fluctuating with daily highs and lows?”
Went with the 68. Not sure how to handle this yeast. First time with Brett in the mix. Not sure when to bottle it or if I should risk kegging it or not (worried about future Brett contamination).
Screwed up my recipe - did a double batch for both a Kolsch and the 670. Was going to take out 2L of wort and add 1 lb of sugar and add it to the saison but forgot (long story, busier day than I was expecting).
Just used 14 lbs Pils, 1 lb Munich, 1 lb wheat. 1 oz Magnum at 60 and 2 oz of Saaz at 10.
May add the lb of sugar tomorrow boiled in water or just forget it. OG was 1.053 which is enough for me.