Can anyone recommend a certain fermentation temp for this yeast and a low ABV Mild?
67-68F and ramp to 70F as krausen starts to fall back into beer.
I’d add giving it a rouse or two during the temp bump after a few days. 002 tends to floc out really quickly and not finish the job if you don’t coax it a bit. Agreed on fermenting this one in the upper range of temps for both the character and to keep things rolling along.
Yep, same thing I do.
I only use 002 for Mild, ferment at 68F for a week before crashing, fining with gelatin, and kegging it up!
I’ll join the chorus: 68 degrees worked just great for the Mild that I happen to be drinking right now, as luck would have it. I didn’t ramp up this time–my first use of 002 for a Mild–but will try that in the future.
Bumping this as the beer has fermented for 8 days, bumped up the temp to 70 over the past few. It’s at 1.012 from an OG OF 1.035, 65% attenuation.
I also just realized I used WLP007, not 002. Either way I’m wondering if I should give the fermenter a light swirl or just wait another few days.
The 007 apparently attenuates much higher (80-85%). Kinda bummed that I’ll miss out on the residual sweetness 002 would have given me.