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For my next brew, of a british bitter, I'm thinking of using this yeast...Wyeast 1968. Considering my earlier problems, most noticable with the british beers (mentioned here), I want to go with some other yeast than I've used on those. I been reading up some on that yeast, and some other british style ale yeasts, and understand they can be a bit difficult to control. If I understand correctly, seems like most common is to start at low end of recommended temperature range, then go to 20C/68F for some days, and then up to 22C/72F for a diacetyl rest for a few days and also give the fermenter a shake now and then.
Does anyone have any thoughs of this yeast, any advice and/or recommendations?
This time I will use (if my wife allows me...) a small freezer and a Inkbird temp. controller for fermentation control. To get the temp. right I was thinking the best way is to attach the sensor directly to the fermentor + use some insulation over it so it will read the actual temp of the wort, or as close as possible at least. Any advice regarding this?
Does anyone have any thoughs of this yeast, any advice and/or recommendations?
This time I will use (if my wife allows me...) a small freezer and a Inkbird temp. controller for fermentation control. To get the temp. right I was thinking the best way is to attach the sensor directly to the fermentor + use some insulation over it so it will read the actual temp of the wort, or as close as possible at least. Any advice regarding this?