Just completed my brew day and hit all my #'s, ended up doing a single infusion mash at 153 and everything went as planned but now the hard part. Using WLP802 and did a 162f pitch temp, will hold until I see activity, then lower to 152f for 7-9 days, then 163 for diacetyl rest....that's the plan anyway. No started used, it was a 2.5gal batch with a 1.059 og, so the online White Labs yeast calculator est. 1 packet....fingers crossed.
I don't think it was necessary to start your pitch that high. Dropping the temperature suddenly 10 degrees could shock the yeast somewhat. Just a few degrees above your fermentation temperature would have been fine. What is the expiry date on the package?
I believe it was Aug 2025. Fermentation started at around 8hr mark, and I started dropping the temp gradually 2-4 degrees over the next 12 hours. I'm currently (20+hrs in) and at 54f and fermentation is strong.
With most fermentation temp control methods, it's actually pretty difficult to lower the temperature of wort/beer fast enough to really shock the yeast, but this was only 2.5 gallons, so a bit easier. But it sounds like it's chugging along fine. Lots of people start lagers at highish temps, then reduce the temp once they see activity. Personally, I don't do this. Not so much because of the danger of shocking the yeast, but more because of the risk of producing unwanted esters. The counter argument to that is that "esters aren't formed that early in fermentation." But the counter-counter argument is "that's true, but fusel alcohols are formed pretty early, and it's fusels that are later converted to esters." I prefer not to take chances with the timing. You can see obvious fermentation activity, but you can't see how far along/intense fusel formation is.
I started at that temp, having read a post somewhere that mentioned it being a slow starter....dam internet. I'm going to lager for at least 8 weeks maybe longer, I'm in no hurry and kind of like to tap this one come summer. Maybe extra time lagering will clean it up if it needs it.
Yea, my thought was to drop it down to the low 40's after the diacetyl and let it sit for a couple weeks. Using a Speidel fermenter, so it's plastic and I wouldn't want to let it go to much longer than that.
I wish there was a way of removing esters from ales. They would taste so much better! (says a lager lover).
