Averagely Perfect American Brown Ale - Poll #31 - Fermentation Temperature

Discussion in 'Homebrewing' started by VikeMan, May 13, 2019 at 4:42 PM.

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Select the Fermentation Temperature.

Poll closed Wednesday at 4:42 PM.
  1. 64F

    0 vote(s)
    0.0%
  2. 65F

    21.4%
  3. 66F

    7.1%
  4. 67F

    17.9%
  5. 68F

    25.0%
  6. 69F

    0 vote(s)
    0.0%
  7. 70F

    0 vote(s)
    0.0%
  8. 71F

    0 vote(s)
    0.0%
  9. 72F

    3.6%
  10. No single temperature. Need polls for steps/ramps/etc.

    25.0%
  1. VikeMan

    VikeMan Poo-Bah (1,517) Jul 12, 2009 Pennsylvania

    -> Poll #30 <- determined that the 60 minute bittering hop will be Centennial.

    This poll will determine the fermentation temperature. When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data.

    For those looking ahead, the next poll will determine recommended boil length.

    This poll will be open for 48 hours.

    If you have issues with or suggestions for methodologies used in this project, please send them via private message. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Votes from anyone trolling the thread are null and void.

    The Averagely Perfect American Brown Ale Recipe so far...

    Batch Size: 5 Gallons into Fermenter
    Target ABV: 5.6%
    OG: 1.056
    FG: 1.013
    Yeast Strain: Wyeast 1469
    IBUs: 30 Tinseth (standard)

    Mash at (recommended) 154F for (recommended) 60 minutes:
    - Golden Promise (78.5%)
    - Brown Malt (~60L) (6%)
    - Pale Chocolate Malt (English, ~220L) (5.5%)
    - American Crystal 60 (5%)
    - Golden Naked Oats (5%)

    Hops:
    - 60 minutes: Centennial, 10%AA, (Qty to be calculated soon)

    - 10 minutes:

    --- Willamette, 0.75 ounces, 5% AA
    --- Centennial, 0.75 ounces, 10% AA
    - Flameout/Whirlpool/Hopstand:
    --- Willamette, 0.75 ounces, 5% AA
    --- Centennial, 0.75 ounces, 10% AA
     
  2. jimboothdesigns

    jimboothdesigns Aspirant (264) Nov 1, 2014 Pennsylvania

    I voted on the high end temperature wise because I have found it to be lazy and like to give it a kick in the pants. It is a yeast that seems to take forever.
     
  3. wspscott

    wspscott Champion (882) May 25, 2006 Kentucky

    I've never used this yeast, but somewhere around 68 seems to work fine, happy to change if someone has a reason (good or bad)
     
  4. minderbender

    minderbender Aspirant (212) Jan 18, 2009 New York

    Was it @jbakajust1 who was so enthusiastic about this yeast? If so, any thoughts on a good temperature?
     
  5. jbakajust1

    jbakajust1 Meyvn (1,264) Aug 25, 2009 Oregon
    Moderator Society

    67 is perfect. Personally I would start 67 for 4 days, the up to 72 for 3 days, then 78 for another 4.
     
    jimboothdesigns and minderbender like this.
  6. Buck89

    Buck89 Poo-Bah (2,697) Feb 7, 2015 Tennessee
    Society Trader

    Changed my vote as I've never used this yeast and will trust others.
     
  7. riptorn

    riptorn Initiate (138) Apr 26, 2018 North Carolina
    Trader

    Same here.
    Some interesting info about the yeast and it's flocculation properties were talked about in an old BA thread HERE, where Mr. @jbakajust1 said, "I had the ESB at 40*F for 5 days before bottling and it still didn't clear."
     
  8. warchez

    warchez Aspirant (202) Oct 19, 2004 Massachusetts

    What does the 78F for 4 days achieve for you?
     
  9. jbakajust1

    jbakajust1 Meyvn (1,264) Aug 25, 2009 Oregon
    Moderator Society

    Faster finish. I believe it was Chris White that said keep it in the lower to midrange for the yeast the first few days then take it up to 75 to finish hard and clean up any off flavors. Warming the temps keeps the yeast from getting sluggish towards the end of fermentation.
     
  10. jbakajust1

    jbakajust1 Meyvn (1,264) Aug 25, 2009 Oregon
    Moderator Society

    It creates a massive and thick krausen that refuses to fall. Literally the krausen will stay up, puffy, like in active fermentation, but the beer will have stopped fermenting and dropped to 1/2" below the krausen line as usual. It's crazy.
     
  11. Naugled

    Naugled Defender (615) Sep 25, 2007 New York

    I've changed my vote to ramp based on the discussions here. I've used this yeast in the past and do remember the persistent krausen, but I don't recall the ferm temp I used off hand. Will have to dig out some notes.
     
  12. Granitebeard

    Granitebeard Initiate (101) Aug 24, 2016 Maine

    Changed my temp to try for more of what I like to ferment at.

    To the topic of the yeast itself, I too experience the krausan that hangs around for a while. In my experience it falls back in around 10 days. I on the other hand, have never had an issue with the beer clearing with little or no cold crashing before bottling.
     
  13. pweis909

    pweis909 Poo-Bah (1,790) Aug 13, 2005 Wisconsin
    Society

    I'm surprised there are so many votes for complicated ramps or steps. I think of this style as derived from an English tradition that includes single infusion mashing. We simplified the hops by voting out cascade in three consecutive votes (after first voting it in). How about we keep the mash simple and avoid steps and ramps and stay true to the style?
     
    wspscott likes this.
  14. wspscott

    wspscott Champion (882) May 25, 2006 Kentucky

    If the only reason to raise temps is to finish faster, then I don't see the point. I can wait another week if I need to. Besides that, wouldn't a healthy pitch of almost any yeast chew through this malt bill pretty quickly (4 - 7 days)? Is 1469 "finicky" or is it just a thick krausen?
     
  15. pweis909

    pweis909 Poo-Bah (1,790) Aug 13, 2005 Wisconsin
    Society


    Duh. This vote was fermentation temp, not mash temp. Ignore previous comments. Start low, let it go.
     
    jbakajust1 likes this.
  16. VikeMan

    VikeMan Poo-Bah (1,517) Jul 12, 2009 Pennsylvania

    Just an FYI... If there's a majority for steps/ramps/etc., we'll do further polls to figure out the steps/ramps. If there's not a majority for steps/ramps/etc., the fermentation temp will be determined using the rest of the data (votes).
     
  17. VikeMan

    VikeMan Poo-Bah (1,517) Jul 12, 2009 Pennsylvania

    Mean and Median: 67F
    Mode (non majority): 68F

    Calling this one for 67F.
     
    jimboothdesigns and jbakajust1 like this.
  18. telejunkie

    telejunkie Aspirant (243) Sep 14, 2007 Vermont

    Haven't taken part in this, but bummed i just brewed a half barrel of brown ale that will probably last a year knowing how i'm one of the few that will be drinking it. This is looking like a damn tasty beer. Good luck everyone!

    Fwiw, mine was:
    78% GW pale ale malt
    11% biscuit malt
    4% patagonia crystal 170L
    4% patagonia pearla negra
    2% GW crystal 75L
    22 IBU Warrior @ 60 min
    3 IBU Willamette @ 5 min
    5 IBU Sterling @ 5 min
    Wyeast 1272 at 66F
     
    #18 telejunkie, May 15, 2019 at 5:18 PM
    Last edited: May 15, 2019 at 5:30 PM
  19. Gsulliv2

    Gsulliv2 Initiate (87) Dec 9, 2014 Massachusetts
    Trader


    FINE! ...I'll try to help you with it...