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musclebrew 12-14-2012 05:46 AM

english pale ale
 
I"am about ready to brew a midwest english pale ale,I have seen guys cold ferment this beer,Is it really nessasary to do this for an english ale,Will it taste any better?

Golddiggie 12-14-2012 05:49 AM

You'll want to have it ferment within the temperature range of the yeast. IME, going on the lower half of that range will [very often] give you a better brew in glass. Remember, in England, fermenting in the 55-65F range is pretty common. Fermenting too warm/hot can produce off flavors that will make the batch less than it could have been. What yeast did the kit come with??

musclebrew 12-14-2012 06:45 AM

english pale ale
 
safale 04

boscobeans 12-14-2012 01:55 PM

Quote:

Originally Posted by Golddiggie (Post 4681405)
You'll want to have it ferment within the temperature range of the yeast. IME, going on the lower half of that range will [very often] give you a better brew in glass. Remember, in England, fermenting in the 55-65F range is pretty common. Fermenting too warm/hot can produce off flavors that will make the batch less than it could have been. What yeast did the kit come with??

Good advice...

Also the lower temperature tends to control the krausen formation, keeping it from causing blow outs. I use Nottingham and when it gets to the higher temps it can get volcanic.

bosco


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