rtstrider
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Hello peeps! I have a question about ferment temps in regards to a recipe that's getting brewed this weekend. It's my take on the all grain Tallgrass Halcyon wheat brew from Northern Brewer. The recipe calls for Wyeast 1098 but I would like to use s-04. Long story short I'm more comfortable with dry yeast and have not finished up a stir plate yet (waiting on the stir bar from China). So my question is the instructions call for 1098 pitched at 67F. This seems to be middle of the road for that yeast per the recommended ferment temps (64F-72F) in the instructions and Wyeasts site. After further reading it seems like S-04 would be a viable substitute for a dry version. After looking at the Fermentis site (https://fermentis.com/wp-content/uploads/2017/10/SafAle-S-04.pdf) it looks like the middle of the road for S-04 would be in the 63F range (59F-68F). Would it be safe to say that 63F would be a good ferment temp for this brew?
Here's the Tallgrass link to their site
http://tallgrassbeer.com/halcyon/
(not adding pectin to this brew)
and here's the northern brewer link
https://www.northernbrewer.com/products/tallgrass-halcyon-unfiltered-wheat-pro-series-all-grain-kit
Here's the Tallgrass link to their site
http://tallgrassbeer.com/halcyon/
(not adding pectin to this brew)
and here's the northern brewer link
https://www.northernbrewer.com/products/tallgrass-halcyon-unfiltered-wheat-pro-series-all-grain-kit