Danno wrote:The type of yeast and the age will be a factor in getting the fermentation running. I split a 10 gallon batch between WL800 and 830. One was relatively freash and theother about 4 months old. I made a starter with each and pitch them up a second time. The 5 gallons with the 800 went like a raped ape. The 830 putted along the entire fermentation. I don't know if it was the age difference or the temp but wih making starters, I have to figure it was the temp.
I have found that with many lager yeasts. Some ferment well at 48, others need 55 to ferment strong.
I am using a WLP830 in this batch. I just checked White Labs website and it reccomends 50-55 deg F so I will probably up the temp a smidge. Thanks for the advice.
