I decided to get some different yeast because i wanted to play with brendans all grain bourbon process. Been using bakers yeast but felt like a change of scene. First attempt went well though i was only doing a smaller experiment to try conversions.
Near furture i will be investing in a larger vessel so i can try a full grain weight attempt.
I got some safale us 05 yeast, my hbs really focus on beer so getting the safspirit stuff was going to be a longer term issue.
Question with the safale yeast i have only just discovered the fermenting temp is a lot lower for safale compared to safspirit. I had my notes written down after researching safspirit and in the heat of the moment forgot that i was using a different product in safale.
Safale 15-22c
Safspirit 20-30c
Pitching temp was 30c (ouch)
Currently my fermenting temp is sitting around 24c there is action in the fermenters but i am concerned i have used the wrong yeast at the wrong time of year.
To you guys how sensitive is this safale yeast in the real world?
If it stays at a higher temp will it ferment properly?
Or should i just chalk it up to experience and get the safspirit stuff next time.
Cheers