Omega Yeast HotHead Temps?

[Maverick986]

I just pitched this yest yesterday and it is going crazy, with an ambient temp of 67-68°. I've read a couple places of some issues of the yeast stalling out when at ~68°, and was talking to someone at a LHBS, where they said the fermented it around 86° and got some interesting fruit/citrus (can't remember which or both).

I'm making a NE IPA, and interested in getting some of the honey/mango Omega mentions in their site description. So, I'm wondering if I should consider wrapping the fermenter in a blanket to hold its heat in, or maybe a heating blanket? Or, let it be until I see bubbling slow down and then wrap it up in a blanket/heating blanket to raise the temp at that point?

I have tried looking around for info on fermenting a batch at multiple temps, however seem to have found very little, or have gotten confused on it.

 

[thehaze]

Kveik yeast, which HotHead is also one, are generally clean under 75-80F and will throw brighter esters when fermented close to 95-100F.

 

[Maverick986]

Thanks. That's more or less what I've understood. I saw some place where fermentation started out at some temp 68°? Then after some set number of days or some point in the fermentation cycle they stepped up the temp, and did that I think 2 times. I wasn't sure if there's a prescribed course for doing that, or just trial and error to find a process that works for me?

 

[MBasile]

The Come and Brew It podcast episode with the founder of Omega had some really good information about the temperature ranges of that yeast. It is worth listening to, but by now you are probably so far through fermentation that the temperature change won't alter the flavor all that much.

https://comeandbrewit.libsyn.com/episode-127-kveik-and-more-with-lance-shaner-from-omega-yeast-labs

 

[Maverick986]

I'll have to check the podcast out, at least for next time. Thank you!