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So far, I've been using kveik voss as yeast as it's been hot here.
It is slowly cooling down somewhat and I was wondering if I could use one of my other yeasts.
The fermenter will be placed in a cooler box to level out the fluctuations somewhat.
Current cooler box temp are roughly 29 oC (between 27 and 31)
(84 oF between 80 and 88)
Once it cools down a bit more, could the following yeasts deal with such fluctuations?
Mangrove Jack
29 - french saison
47- belgian abbey
31- belgian tripel
Lallemand belle saison
And
Fermentis S33 and T58?
And till what sort of temps could I use kveik voss?
It is slowly cooling down somewhat and I was wondering if I could use one of my other yeasts.
The fermenter will be placed in a cooler box to level out the fluctuations somewhat.
Current cooler box temp are roughly 29 oC (between 27 and 31)
(84 oF between 80 and 88)
Once it cools down a bit more, could the following yeasts deal with such fluctuations?
Mangrove Jack
29 - french saison
47- belgian abbey
31- belgian tripel
Lallemand belle saison
And
Fermentis S33 and T58?
And till what sort of temps could I use kveik voss?