I've been fermenting in my basement all through the winter this year, and the temp is a steady 59-61 F. Surprisingly, I'm getting WYEAST 1272, American Ale II to behave well-- both in a coffee stout and an Amber Ale. Fermentation has been strong with washed, starter-grown yeast. Highly recommend this strain for those of us Midwest brewers who, like me, thought their non-temp-controlled basement was too cold for ales.
Colder and Colder
- Thread starter Nomad
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I expect that, when you taste it, it'll be a nice, clean, maybe even almost lager-like flavor.
I like running some types of ale yeast at or below the low end of their stated range, especially for that first week. When I do that, I do like to slowly bring it up into the middle of that yeast's range to finish the last few days - kind of like a D-rest.
I like running some types of ale yeast at or below the low end of their stated range, especially for that first week. When I do that, I do like to slowly bring it up into the middle of that yeast's range to finish the last few days - kind of like a D-rest.
