Josh_Saratin
Apprentice
Hello All!
I'll make this very quick! I am using imperial citrus yeast in a 15 gallon batch. I have the wort at 70 exactly using a temp controlled fridge. I have 3 cans of citrus, but two of them were past 3 months of the expiration date and the stores policy is to not sell those but they did. I saw this took pictures and went to the store and got a fresh citrus but they didn't have another... so the we decided on the Barbarian strain. 2 Citrus + 1 Barbarian.
Yeast profiles as stated below:
Citrus Liquid 200 Billion Cells
Temp: 67 - 80
Att: 74 -78
Barbarian Liquid 200 Billion Cells
Temp: 62 - 70
Att: 73 - 74
My question: What temperature schedule would you suggest fermenting this at, and or do you have any knowledge about doing stuff like this??
Thanks so much,
-Joshua
I'll make this very quick! I am using imperial citrus yeast in a 15 gallon batch. I have the wort at 70 exactly using a temp controlled fridge. I have 3 cans of citrus, but two of them were past 3 months of the expiration date and the stores policy is to not sell those but they did. I saw this took pictures and went to the store and got a fresh citrus but they didn't have another... so the we decided on the Barbarian strain. 2 Citrus + 1 Barbarian.
Yeast profiles as stated below:
Citrus Liquid 200 Billion Cells
Temp: 67 - 80
Att: 74 -78
Barbarian Liquid 200 Billion Cells
Temp: 62 - 70
Att: 73 - 74
My question: What temperature schedule would you suggest fermenting this at, and or do you have any knowledge about doing stuff like this??
Thanks so much,
-Joshua