Hi folks just made my first ginger beer the recipe called for champagne yeast so i got a packet of
LALVIN (ec-1118) it said on the pack sprinkle on to water at 40-43c leave for 15mins.
my questions are what temp do i pitch and what temp to ferment at T.I.A.
ferment temp
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userzzz
Re: ferment temp
Pitch at about 25C and fermet between 20-25C, if you go higher than this it can start to give off chemically flavours. Same as beer actually.
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Klaus
Re: ferment temp
TBH, for wine I have never checked the temp, have always trusted the mix of cold and hot water. Never had anything not starting or turning out crap ....
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fatbloke
Re: ferment temp
Just for info, it's all well and good following the instructions on the yeast pack, at least you shouldn't mess things up during rehydration, but when it comes to the temps of the actual fermentation, it can help keeping stuff at the lower end of any suggested temperature tolerances if possible.
My justification for that, is from mead making, which granted, is different from other brews/wines/etc, yet I've moved to using Lalvin yeasts, nutrients, etc purely because they publish more data about their products that just about all the other yeast producers. Plus, in direct correlation, a lot of people will try and use the D47 product, and with all the best ingredients in the world, it seems that if it's used to ferment at over 70F, which is what ? about 20 or 21 C, then it has a nasty habit of producing a lot of fusels, which not only can give some "alcohol hot" type properties to the brew (but which will mellow out over time), but also some more chemically (some have used the analogy of paint thinners) type taste that won't age out and always seem present.
That in mind, it seems relatively easy to keep the temps down here in the UK, but other places people have had to resort to the likes of "Wort chiller" type devices to hold the temp down some.
So I'd allude to it being a reasonably sensible idea to try and keep the numbers down some (if that proves necessary).....
My justification for that, is from mead making, which granted, is different from other brews/wines/etc, yet I've moved to using Lalvin yeasts, nutrients, etc purely because they publish more data about their products that just about all the other yeast producers. Plus, in direct correlation, a lot of people will try and use the D47 product, and with all the best ingredients in the world, it seems that if it's used to ferment at over 70F, which is what ? about 20 or 21 C, then it has a nasty habit of producing a lot of fusels, which not only can give some "alcohol hot" type properties to the brew (but which will mellow out over time), but also some more chemically (some have used the analogy of paint thinners) type taste that won't age out and always seem present.
That in mind, it seems relatively easy to keep the temps down here in the UK, but other places people have had to resort to the likes of "Wort chiller" type devices to hold the temp down some.
So I'd allude to it being a reasonably sensible idea to try and keep the numbers down some (if that proves necessary).....