Long time lurker here. Thanks to everyone here that contributes so much information all the time, especially to NOOBs like myself!! Brewed my first all grain batch on Friday in a Grainfather. Attempting a Fort Point Clone. Was aming for around 5.9% ABV but ended up with efficiency around 90% which sort of blew my mind so SG was 1.068. Probably gonna be closer to 6.6% when all said and done which is basically what Fort Point is anyways, right?!? Made a 1.5L starter of WLP007 that I cold crashed, decanted. I don't know whether I should ramp it up or keep it low. Pitched at 63* and kept it between 63/64 in a SS 7g Chronical with FTSS system. I think I've scoured every post out there about this yeast and answers are across the board. Fermentation seems to have been good so far but no crazy bubbling or blow offs. Just wondering if I should keep it there until close to 70% done, dry hop, then ramp it up or keep It at 63ish the whole time. Everything I've read says this yeast does well at low temps and higher temps say >67 could maybe leed to a less clean taste with more esters. Thanks
This is one of my favorite yeast strains. I ferment at 65-66 degrees till complete then package. Have fun!
No experience with this strain myself, but for pretty much every yeast I use I ramp up the temperature after FG is reached for a few days for a diacetyl rest.
I just brewed the Trillium Fort Point clone with 007 in May and didn't ramp it up but wish I had. I bottle conditioned and had a possible hint of diacetyl, but it cleaned itself up after a while. You won't get those esters from ramping up at the end when most of the fermentation is complete.
