FiddleBrew
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- Mar 30, 2019
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I was looking into doing a wheat beer, and consulted Jamil's Classic Styles book. He suggests, counter to conventional wisdom, fermenting at 62F, which is below the optimum range of the two yeasts he suggests. Altho the dry yeast Safbrew WB-06 does list the range as 59-75.
Does anyone have experience with wheat beers fermented this low? According to Jamil, he had tried various temps ranges, but then a friend suggested 62, and "the results were spectacular".
I'd like to get some feedback before I try it. Thanks.
Does anyone have experience with wheat beers fermented this low? According to Jamil, he had tried various temps ranges, but then a friend suggested 62, and "the results were spectacular".
I'd like to get some feedback before I try it. Thanks.