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

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.

 

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)

 

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

 

67 is perfect. Personally I would start 67 for 4 days, the up to 72 for 3 days, then 78 for another 4.

 

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

 

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."

 

What does the 78F for 4 days achieve for you?

 

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.

 

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.

 

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.

 

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.

 

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?

 

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?

 

Duh. This vote was fermentation temp, not mash temp. Ignore previous comments. Start low, let it go.

 

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

 

next poll
https://www.beeradvocate.com/commun...merican-brown-ale-poll-32-boil-length.614183/

 

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