suggested fermentation temp for IPA?

Discussion in 'Homebrewing' started by bgjohnston, Sep 20, 2013.

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  1. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    Hi, I am planning a Citra SMASH IPA with British 2-row malt and American Ale 2 yeast. The Wyeast info on this yeast suggest a warmer ferment to accentuate hoppiness/fruitiness, and a cooler ferment for a cleaner light citrus character. Temp range for the yeast is 60-72°.

    Anyone who has done a Citra-forward beer: what yeast, what fermentation temp, and what result/would you do it that way again?

    Thanks in advance!
     
  2. Eriktheipaman

    Eriktheipaman Pooh-Bah (2,303) Sep 4, 2010 California
    Pooh-Bah

    Any temp in that range should be ok, but I'd shoot right in the middle at 66*
     
  3. Eriktheipaman

    Eriktheipaman Pooh-Bah (2,303) Sep 4, 2010 California
    Pooh-Bah

    Well 72* seems like a little high to me.
     
  4. mugs1789

    mugs1789 Zealot (611) Dec 6, 2005 Maryland

    I would shoot for the low end. You can always start low and raise the temp. However, if you start higher and you ferment out, you can't reverse the process at a lower temp.
     
  5. WickedSluggy

    WickedSluggy Savant (1,129) Nov 21, 2008 Texas

    I Ferment at low end <64F until krausen begins to fall then gradually increase to 68F. After about day 10 let it raise to 70F for a few more days. At the end of week two, I can typically can keg an IPA.
     
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  6. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    When I use 1272, I like to do it at 65* for 3-4 days, and then I'll allow it to rise to 68* and finish.

    Comes out nice and clean with a bit of a fruity citrus yeast profile.
     
  7. Jesse14

    Jesse14 Initiate (0) Jul 21, 2011 Massachusetts

    I did a pale ale with Citra and Chinook. Probably the best beer I have done to date. I used S-04 and fermented at 63. I used it because I read somewhere that fermentation at lower temps gives more citrus characteristics which was what I wanted. The beer had that in spades. I have used it in an IPA as well. It is a fast starting clean fermenting yeast that attenuated right at the 72% listed average both times.
     
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  8. jae

    jae Initiate (0) Feb 21, 2010 Washington

    60
     
  9. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    O.K., I will start it off at about 60-62 and see how we go. I may go warmer when it's time to dry hop, but that's at least a week away.

    Got it brewed and in the bucket tonight. Thanks for the suggestions!
     
  10. Soneast

    Soneast Pooh-Bah (1,751) May 9, 2008 Wisconsin
    Pooh-Bah

    American Ale II is my favorite strain for IPAs. I think your plan of 60-62°F is an excellent idea, that is what I ferment my hoppy beers at with that strain. You could raise temps towards the end of fermentation, it won't hurt, but to be honest, I've never had a problem with 1272 finishing out completely at 60-62°F. That's with a proper starter and oxygenation, of course.
     
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