Wyeast 1388
#1
Posted 22 July 2014 - 07:49 AM
#2
Posted 22 July 2014 - 08:23 AM
Wow, I've never had any trouble at all with that strain. Finicky in what way?
#3
Posted 22 July 2014 - 09:21 AM
#4
Posted 22 July 2014 - 09:32 AM
#5
Posted 22 July 2014 - 10:17 AM
#6
Posted 22 July 2014 - 10:28 AM
#7
Posted 22 July 2014 - 10:30 AM
Even the wyeast website that it tends to die out about halfway and then picks back up.I will have to go back to BLAM and study up. IIRC it needs to ferment really warm...
That is certainly not my experience. I've gotten great performance from it at 62-65F. Are you sure you got the number right? It;s the Duvel strain....
#8
Posted 22 July 2014 - 10:35 AM
#9
Posted 22 July 2014 - 11:07 AM
Just checked BLAM...Duvel pitches at 61-64, then after 120 hours lets it rise to 79-84F. After fermentation, it's held below 32 for 3 weeks.
#10
Posted 22 July 2014 - 11:30 AM
Just checked BLAM...Duvel pitches at 61-64, then after 120 hours lets it rise to 79-84F. After fermentation, it's held below 32 for 3 weeks.
I can't remember the last time I had an ale still actively fermenting after 5 days (120hrs.) presumably they are doing this for attenuation and not for flavor? IOW 1388 will get you the it's characteristic flavor at the 61-64F temp?
#11
Posted 22 July 2014 - 12:06 PM
Yep, for attenuation. And to me, 1388 has about the least flavor of any Belgian strain I've ever used. Remember, its heritage is Scotch ale. It's remarkably clean for a Belgian strain.
#12
Posted 22 July 2014 - 06:49 PM
Let it ramp up and keep it warm, like the Dupont strain. If the wort starts to cool down it can stick. Does have some fruity esters I think are more prominent with warm ferm.
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