Originally Posted by GilaMinumBeer
Esters and Phenols are generally produced in the growth phase of the yeast cycle. If that phase has passed and fermentation phase has begun in earnest, it may be too late.
But 2 degree per hour is common.
oh really? darn, I thought that if you make it warmer during anytime of the fermentation, the yeast would produce those flavors. So its only during the time when they are multiplying?? So does that mean that if my pitch rate was on point, even if the temp was higher, it wouldn't create those flavors since there is no growth phase?