Maple
Talkin' bout a Rye-volution
- Joined
- 25/4/07
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Does anyone out there have any experience with the Wyeast 2112, specifically looking for info on what to expect from fermenting this below its stated 'optimum' range? I have a 1.050 OG batch which I cooled down to 16 deg, pitched the yeast, let her go for 2 days @ 16, and have now moved it out to the shed (keeping a constant 10 deg environment). It's still kicking along at 10, just wondering what to expect flavor wise with the lower temp finish. Will likely raise it up for a Diacetyl rest, but since this is outside the normal range (on the other side than I'm use to being on) I have no idea what the effects will be. Any insight?
Maple
Maple