Need some advice on what I should be doing during the summer for brews.
I've brewed 3 stout/porter dark beers now this summer, every single one of them has a varying degree of butterscotch smell, (diacetyl?) from what I'm guessing is too hot of a fermentation temp - around 79 degrees.
It's pretty much 100+ degrees outside here every day so I can't really keep my house at 70 degrees.
I've been using white labs yeast, is there a certain recipe style I should be looking for, that uses a warm fermenting yeast that'll do better at around 80 degrees and not produce off flavors. Or is there something I can do afterwards to clean up the diacetyl flavors?
One other thing, I had a bottle explode, maybe from over carbing? Anyway, I put the whole batch in the fridge so they wouldn't keep breaking, if I take them out now will they continue to age once it warms up, or is it done?
I've brewed 3 stout/porter dark beers now this summer, every single one of them has a varying degree of butterscotch smell, (diacetyl?) from what I'm guessing is too hot of a fermentation temp - around 79 degrees.
It's pretty much 100+ degrees outside here every day so I can't really keep my house at 70 degrees.
I've been using white labs yeast, is there a certain recipe style I should be looking for, that uses a warm fermenting yeast that'll do better at around 80 degrees and not produce off flavors. Or is there something I can do afterwards to clean up the diacetyl flavors?
One other thing, I had a bottle explode, maybe from over carbing? Anyway, I put the whole batch in the fridge so they wouldn't keep breaking, if I take them out now will they continue to age once it warms up, or is it done?