Fermentation - Lighter beers versus darker beers
Hello all. First post here, but I've been reading the threads here for a while. The advice on here is invaluable. Thanks!
My question concerns fermentation times. Is there any kind of correlation between the time it takes a batch to start fermenting and the type of beer it is? Are there any general rules of thumb?
Beers that are higher in alcohol and/or heavier typically benefit from longer fermentation.
I use the term heavier instead of darker, because the color of the beer alone does not mean it needs to ferment longer or shorter.
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