Fermenting temperature
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lorand
Fermenting temperature
What effect does fermenting at higher or lower temperature make to the finished beer?
The exact effect depends on the yeast strain, but basically if you ferment at a high temperature (e.g. 25C), it will end up with a fruitier flavour whereas a low temperature fermentation (16 or 17C) won't produce the degree of fruitiness, allowing the flavour of the malt and hops to dominate.
That answer sounded better in my head.
That answer sounded better in my head.
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monk
The above has been my experience also. With certain strains of yeast (US-05, for instance) a slightly higher temp caused a fruitiness that wasn't bad. With others, though, it produced lots of esters (not so bad) but also high alcohol flavors (kerosene in beer is bad). when I say "high", I mean above 72F, or so.
Incidentally, I once brewed a belgium with white labs abbey yeast at about 80F...it needed a blow off tube and, as the carboy was situated in my bathroom, continued to make fart noises and sulfurous smells all night. I think it was worth it just for the story.
monk
Incidentally, I once brewed a belgium with white labs abbey yeast at about 80F...it needed a blow off tube and, as the carboy was situated in my bathroom, continued to make fart noises and sulfurous smells all night. I think it was worth it just for the story.
monk
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emerty
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sprintbrew02
Fermentation tiem
I am sorry if I am asking the wrong question at the wrong place, but I can not seem to be able to search my way to what I am looking for.
I brewed at muntons yorkshire bitter which required 1kg of sugar. I put 1 kg as required but added 1/2 kg of malt. will this lenghten the fermentation period? its sitting at about 21C right now.
Ted
I brewed at muntons yorkshire bitter which required 1kg of sugar. I put 1 kg as required but added 1/2 kg of malt. will this lenghten the fermentation period? its sitting at about 21C right now.
Ted
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David Edge
Yeasty tastes I don't know about - to be honest I don't think I would know what yeast tasted like. I should try, shouldn't I!
However, yeast bite I do know - it's the rather horrid tastes you get from old or knackered yeast that has started to digest itself. I think it smells like chlorine - others say iodine. In fact it comes in a spectrum of off-notes depending on how far it has gone. Graham Wheeler described yeast bite as 'cheesy', but I associate that with old hops. It's very horrid even at low levels.
As for yeasty, the BJCP says: "Use a more flocculent yeast strain. Allow yeast sufficient time to flocculate. Filter beer or use clarifying agents. Avoid carrying over as much yeast. Age the beer longer. Try another yeast strain." at
However, yeast bite I do know - it's the rather horrid tastes you get from old or knackered yeast that has started to digest itself. I think it smells like chlorine - others say iodine. In fact it comes in a spectrum of off-notes depending on how far it has gone. Graham Wheeler described yeast bite as 'cheesy', but I associate that with old hops. It's very horrid even at low levels.
As for yeasty, the BJCP says: "Use a more flocculent yeast strain. Allow yeast sufficient time to flocculate. Filter beer or use clarifying agents. Avoid carrying over as much yeast. Age the beer longer. Try another yeast strain." at