WB-06 Fermentation Temps

[Mike Neilson]

What temp, have people been fermenting this yeast at. I have heard somewhere that at 20deg it's no good!!

[JoKing]

I'd treat it like any other yeast and ferment on the coolest side of its recommended range.

[denimglen]

Here's a link to some other links with some user reviews on that yeast. May be of some help.

[Stu McKinlay]

I haven't heard anything good about it yet. Ed Siddle, my local hefeweizen consultant, certainly wasn't all that impressed after his first batch.

[Mike Neilson]

No neither, But I make a Leffe clone for my Father using the good old syrups. He loves it and I must addmit its not that bad either. But the last one I made for Him I fermented at 22, to increase the esters and what not, but in turn decreased them.

[denimglen]

17deg is the best from what I've heard for the WLP300/3068. Maybe try that as a starting point?

[Stu McKinlay]

You could try the "30c rule" that Ed told me about.
Pitch at A and let it rise to B during the Ferment. A + B = 30c.
For example, pitch at 12c and let it rise to 18c.

[denimglen]

Interesting, is that just a wheat-yeast thing? Or for anywhere you'd want esters?

[Mike Neilson]

Might Just do this easier to experiment on his then mine if you know what I mean

[Stu McKinlay]

i've only heard it in relation to wheat but may well work for belgians... I'm sure i've heard something like that for Chimay too. You'd want a little bit more yeast than normal I'd imagine.