Brewing Master » Home Brew » Brew'un rite now
Brew'un rite now
Question:
I’ll be brewing a Wheat Doppelbock tonight (Aventinus clone). My first attempt with Wyeast 3333 — if the starter is any indication, my basement is going to be too cold! I checked the Wyeast web site and the temperature range is listed as 63-75 degrees (F) but my first starter (750ml) and secondary starter (1.5L) didn’t do much in my basement (64 degrees). Each time I brought the starter upstairs (70 degrees) it did well. Has anyone else had poor performance with this yeast at the low end of the temperature range? I guess the carboy can live in the kitchen for a couple of weeks if needed. Also, this is the first yeast that I’ve used that was listed as "Flocculation high". Other than oxygenating my cooled wort well before pitching, is there anything else that I should do to make sure this yeast does well?
Response:
In the tail end of the Sach rest of my first CAP at the moment. Shooting for a 1050 OG used bout 8lbs pale 2 row and 2 lbs course corn meal. Can’t wait for the sparge. Who wants to bet on a stuck one? Thinking of FWH even though its not "to style". Last batch I FWH’d was unique in hop characteristics and I liked it. Who else is brewing this weekend and what did you brew? Bob Roanoke, VA Star City Brewers Guild http://hbd.org/starcity My Home Brew Page http://members.aol.com/bsmntbrewr Star City Brewers Guild http://hbd.org/starcity