Beer Forum

Has anyone had any experience fermenting this yeast at a warmer temp of the last half of the fermentation?


I used it in a split batch of baltic porter. I fermented it at about 55 F until most of fermentation was done then I brought it up to 62 F. After one week of no signs of fermentation, it begins fermenting again like crazy. A bubble a second was coming through the airlock. This surprised me since I though it was done.

Now the baltic porter has alot of banana and clove flavors, very similar to a wiezen. Could this be an infection or just a result of a higher fermentation temp?

I've never gotten banana or clove from that yeast, and I've used it from 50F to 68F for various styles.

The extra bubbling may well be from CO2 coming out of solution as the beer warmed rather than additional fermentation. Do you have any gravity readings you can share?

The original gravity was 1.084 and now the gravity is 1.014. I didnt take a gravity reading when I brought it to a higher temp unfortunately.

The beer sat at around 62 for a week and a half with no action on the airlock and then it started going crazy. I dont think it took that long for the CO2 to come off because of the warming but I could be wrong. Also when the airlock started to bubble again kruasen formed.