WLP 029 at Lower (Than Recommended) Temps

Discussion in 'Homebrewing' started by herrburgess, Nov 5, 2014.

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  1. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    I know White Labs says that 029 Koelsch yeast "...does not ferment well less than 62°F, or 16°C, unless during active fermentation." Well, I just finished primary for a batch of Kellerbier using 029 that I held at a steady 60°F, and it turned out good. Harvested and repitched the yeast (which looked healthy) into a batch of Bamberg-style Rauchbier that started up within 12 hours and is now bubbling away steadily at 56°F. Again, things seem to be going just fine at these temps. Any idea why White Labs would indicate that it "does not ferment well" (whatever that means) at these lower temps?
     
  2. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    I think they just assume that the average homebrewer is pitching at less than ideal pitch rates. So the warmer temps they advocate gives inadequate pitching rates a better chance at succces? This is of course just speculation.
     
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  3. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    Not sure. How did your Kellerbier taste?
     
  4. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    Kellerbier is 3 weeks in (2 weeks of activity in primary and a week at lagering temps), and has a pretty darn clean yeast profile. Very few (if any) detectable esters and no off flavors. Only thing that kinda struck me as odd is that the yeast hasn't flocculated out, even at those low temps. I'm actually pleased that it hasn't, as Kellerbier is supposed to be cloudy, just surprised.
     
  5. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I have used this yeast quite a few times. It takes a while to clear up. A few years ago I used this yeast for my Rauchbier and it was excellent! Good luck.
     
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  6. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    Thanks. What temp did you ferment your Rauchbier at?
     
  7. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    66 degrees
     
  8. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I've been consistently fermenting a few degrees lower than the recommended range for my beers lately. I've had healthy viable pitches that take off just as well as at ambient temps.

    I like what was said above psnydez above. It's probably to keep the moaning down when people under pitch and get bad results.
     
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  9. markdrinksbeer

    markdrinksbeer Initiate (0) Nov 14, 2013 Massachusetts


    What efficiency numbers did you end up with? As expected?
     
  10. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    Yea, it was pretty much exactly what I calculated going in. I'm confident that our process is sound (done a ton of process work over the last few years to ensure as much); at this point we're just trying to figure out how 029 might work on a number of different levels -- and with a number of different beer styles. In other words, looking to see if it might work as a true "house yeast strain."
     
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  11. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    Just reporting back to say we kegged the Rauchbier we brewed with WLP029 today. It turned out excellent; couldn't be happier. Yeast seemed to do very well in the mid to high 50s. Planning on using 029 for this beer from now on. Cheers!
     
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  12. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Curious as to why not a lager yeast? Turn around time?
     
  13. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    That and the fact that we use 029 for a couple of other beers. Would be cool to have one "house yeast" for the limited number of styles we brew. Don't think it's ultimately going to be doable, but it is interesting and fun to try.
     
  14. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Not to hijack this thread, but have you ever used Wyeast 2565 (Koelsch) in the mid 50s? I've got a Koelsch fermenting at 56 right now with this yeast. I brewed it yesterday, and it is bubbling along right now. At present I'm planning to take it up a degree F or two each day into the mid 60s, but I'm open to suggestions. If you have used this yeast, is there a temperature-time profile that you prefer for Koelsch fermentations?
     
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  15. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    Internet rumors seem to think that 029 is from Frueh and 2565 is from Paeffgen. Former is famous for kicking out a more distinct white wine-type flavor; but I have heard latter contributes that type of profile, too (though I don't pick it up as much when drinking the Paeffgen at the source, whereas Frueh at the source is noticeably winey). Our fermentation at 56F was slow and very, very steady. Bubbling was consistent for the duration of about the first two weeks. After that it slowed, but the yeast continued to work to clean things up, kicking out some pretty significant sulfur in the final week. No diacetyl, no off flavors at all. But also no fruity esters. After two weeks, we started dropping 1C or so per day to reach the mid-30s. Today was 3 weeks in, and we pulled (or pushed) the yeast out of the conical and kegged. Beer was about 90% of the way to being crystal clear, and the malt profile was really starting to round out as the yeast finished its work. In all, I like this timeframe for the Rauchbier. That said, we fermented our Koelsch using 029 in the mid to even upper 60s and came out with a very tasty beer, with some nice pear esters. I'd suggest bumping yours up a bit if you like that type of quality in your Koelsch. I personally very much prefer the presence of the white wine tang and the pear esters to balance the sweet pilsner malt and floral Halltertau hops.
     
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