02/05/08 10:05 AM
wlp565 and SO2
Hi everyone, I'm new here but have been homebrewing for about 5 years.
So I brewed a saison on sunday morning, and pitched a decently sized (1.5 L ) starter of WLP565. I pitched at about 67 degrees that afternoon, and it was starting to ferment at about 71 yesterday morning when I woke up. I just let it go most of the day, and by yesterday evening it was at about 74 or so, fermenting like crazy. At this point what was coming out of the airlock smelled great, kind of a spicy/phenolic/fuity/floal thing.
So I attached a heating pad to it and tuned it on low to try and keep ramping up the temp over the next two days. It was pretty warm last night, and the ambient temps got up to about 75 temp in our house. That plus the heating pad got the temp of the ferment up to around 80 or so by this morning. The krausen had fallen as well (although it's still frementing like crazy), and the smell coming out of the airlock stinks like sulpher now.
So did I ramp up to quickly and stress the yeast or is this normal for the 565? I turned off the heating pad this morning, but is there anything else I can do or have I just stressed the yeast too much at this point?
Also, how quickly do you normally ramp up the temperature on this yeast?