Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Food and Beverage > Cheese Making Forum > Temp off - need advice

Reply
 
LinkBack Thread Tools
Old 02-14-2012, 12:54 AM   #1
bierandbikes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stewart's Run Farm, near Fredericksburg, VA
Posts: 182
Liked 14 Times on 13 Posts
Likes Given: 2

Default Temp off - need advice

I made my first cheese over the weekend. Much like a multi-step mash, temperature is important. How important? I made (I think) Gouda, which requires holding the temp at 86F after adding Mesophilic, before stepping up to 92F. I overshot my temp for the mesophilic hold by about 6-8 degrees. My thermomoter read 86 until I stirred the milk a bit and put the thermometor in the center of the pot. The hot water bath was very efficient and holding the temp so I finally used a cold water bath to reduce the temp before I added the rennet. However, it stayed at 92+ for 45 minutes with the meso culture.

What will happen to my cheese? I assume I will still get cheese, but will the temp create a completely different flavor profile?

I will definitely be making more...after another batch of beer.

Paul

__________________
bierandbikes is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2012, 06:35 PM   #2
bierandbikes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stewart's Run Farm, near Fredericksburg, VA
Posts: 182
Liked 14 Times on 13 Posts
Likes Given: 2

Default

No response...

Simple question...what happens if I end up with my temperature too high when I add the culture? I should have been at 86F but actually had 92F.

Thanks.

__________________
bierandbikes is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Temp Swings Fletch78 Cheese Making Forum 1 08-24-2011 02:53 PM
Holding your Temp. jgardner6 Cheese Making Forum 10 11-20-2010 03:13 PM