Seeker
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- 3/2/14
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I want to improve my fermentation techniques and specifically temperature
I mostly brew English biiters - eg Black Sheep ale, and English Golden Ales, eg Exmoor Gold, and use West Yorkshire 1469 yeast exclusively right now.
I have been brewing around 21c for everything and increasing to ambient garage temperature for secondary in cask after about 3 - 4 days. That's been way too high I think, maybe peaking in high 30s.
I have a temperature controlled freezer, but that's also for serving so I usually want to get back to drinking pretty quick
Are my new temperature schedule optimum for 1469 for the following styles?
Special Bitter
Primary @ 21c for three days - secondary @ 25c
English Golden Ales (like Special Bitter only more late hops, 100% Maris Otter)
Primary @ 18c for three days - secondary @ 23c
Stout
Primary @ 21c for three days - secondary @ 25c
I mostly brew English biiters - eg Black Sheep ale, and English Golden Ales, eg Exmoor Gold, and use West Yorkshire 1469 yeast exclusively right now.
I have been brewing around 21c for everything and increasing to ambient garage temperature for secondary in cask after about 3 - 4 days. That's been way too high I think, maybe peaking in high 30s.
I have a temperature controlled freezer, but that's also for serving so I usually want to get back to drinking pretty quick
Are my new temperature schedule optimum for 1469 for the following styles?
Special Bitter
Primary @ 21c for three days - secondary @ 25c
English Golden Ales (like Special Bitter only more late hops, 100% Maris Otter)
Primary @ 18c for three days - secondary @ 23c
Stout
Primary @ 21c for three days - secondary @ 25c
