Snow
Beer me up, Scotty!
- Joined
- 20/12/02
- Messages
- 2,349
- Reaction score
- 154
Folks,
I just put down a partial mash Belgian Dubbel, with an OG of 1.072. The yeast is Wyeast 3944 Belgian Witbier. I used a full 500ml of pure slurry from the primary of a previous batch. It took off within 2 hours. My question is, what do you reckon an optimal temp is for primary fermentation for these types of beers? The Wyeast site says 14-24C. Papazian says less than 18C. Ragout quotes high-gravity brewers aiming for temps from 24-30C. The recent Zymurgy Magazine has a Belgian article that says 20C or lower. Michael Jackson says 24-30C. :blink: However, my instincts tell me 21C. What am I to make of all this? <_< My vague understanding is that the more yeast and the greater aeration you have, the higher you can ferment at for greater ester production, without the higher alcohols. Well, I used stacks of healthy yeast and aerated with an air pump for an hour. Whaddayarekun?
Cheers - Snow.
I just put down a partial mash Belgian Dubbel, with an OG of 1.072. The yeast is Wyeast 3944 Belgian Witbier. I used a full 500ml of pure slurry from the primary of a previous batch. It took off within 2 hours. My question is, what do you reckon an optimal temp is for primary fermentation for these types of beers? The Wyeast site says 14-24C. Papazian says less than 18C. Ragout quotes high-gravity brewers aiming for temps from 24-30C. The recent Zymurgy Magazine has a Belgian article that says 20C or lower. Michael Jackson says 24-30C. :blink: However, my instincts tell me 21C. What am I to make of all this? <_< My vague understanding is that the more yeast and the greater aeration you have, the higher you can ferment at for greater ester production, without the higher alcohols. Well, I used stacks of healthy yeast and aerated with an air pump for an hour. Whaddayarekun?
Cheers - Snow.