Averagely Perfect ESB - Poll #32 - Fermentation Temperature

This yeast likes to go fairly warm. I like 68-70.

 

Tell us more, please. My fermentations have run probably about 4 degrees cooler. I have generally had high attenuation with this strain, but perhaps (?) lower ester production. What do you like about the 68-70 mark?

Also asking @JackHorzempa - I know this yeast is a favorite of yours. What temp do you like and why?

 

I have probably used WY1469 around 15 times over the past few years. I love the stone fruit profile I get in the mid to upper 60s. In the mid to low 60s it is still present, just more subdued.

 

I ferment with 1469 at the very top end of the recommended fermentation range: 70 degrees F. I very much enjoy the esters that this strain produces and by fermenting warm I encourage this aspect.

I have a batch of Bitter Ale going right now and my fermentation temperatures per day were: 63, 66, 69, 70, 70, ...

I am now in the dry hopping phase (2.5 ounces of East Kent Goldings).

Cheers!

 

Jack, given that one of the options in this poll is to ramp temps, and you appear to be doing that, can you explain your strategy? Thanks.

 

Peter, there was no purposeful strategy there. When I cooled the wort it just so happened that it was 63 degrees. I pitched the yeast and permitted the fermentation to 'free rise' to my target temperature of 70 degrees F.

I have read no scientific papers concerning the aspects of ramping fermentation temperatures. If you have information here (e.g., references) I would appreciate you sharing this with me.

Cheers!

 

Nothing scientific here, just anecdotal, but I know Fuller's swears by ramping fermentation temps up and down. Obviously a different strain.

 

And what are the alleged benefits of doing this vs. just having a straight line fermentation temperature profile?

Do you think that this practice in a large scale commercial brewery directly translates to a 5 gallon batch given the differing aspect ratios?

Cheers!

 

My reference is to an interview of a brewer at Fuller's on an old Brewing Network podcast. My memory could be a bit hazy, but my recollection was they thought it impacted the flavor profile. Given this is a commercial brewery, I highly doubt that it would have any impact on a homebrewer.

 

I agree with you here. Commercial fermentors are quite different from homebrewing fermentors.

Cheers!

 

Your memory is right. This is actually why I asked you and @JackHorzempa for specifics, and why I asked Jack about the ramping. I won't be second guessing Fullers, but that doesn't mean that what they do is right for homebrewers brewing in a 5 gallon brewhouse.

 

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https://www.beeradvocate.com/commun...ect-esb-poll-33-general-water-profile.507939/