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It's too hot to ferment here, without a fermenting refrigerator. I used to use Wyeast 1028 and would over pitch into a "used" fermeter. I was brewing every week then and I ran a 3 week cycle. 1 week in "primary" and then 2 weeks in a secondary. Then, off to a corny keg for chilling and forced carbonation.
For what you are attempting, I would use Wyeast 1214. With the 60CL crystal, I'd drop the carapils in the future. And ferment around 72-75 F, to allow more esters to form, since you are going for a more estery profile.
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James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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