Originally Posted by BitterBomz
That makes good sense.. thanks for the help. What would you recommend for a better yeast, next time around? Munich? Windsor? I just used what camke with the kit. The kit said dont bother rehydrating the yeast prior to pitching, which is a conflicting suggestion, considering the yeast sachet says to do such.
I have been told that liquid yeast cultures can work wonders. The numbers just confuse me..
Windsor yeast isn't very good for most beers, as it doesn't attenuate well and gets really estery (fruity) at higher temperatures. Munich yeast is good for yeast beers, with a distinctive banana flavor.
Nottingham has is a fine neutral yeast, but you must keep it under about 70 degrees (beer temperature, not ambient). After about 72 degrees, it gets pretty foul.
Most ale yeast strains require fermentation temperatures in the mid - high 60s. If you can go no lower than 72 degrees you could try dry S05 yeast. It's pretty "clean" up to about 74 degrees.