lknbigfish
Well-Known Member
i have a batch that is fermenting away at 76 degrees, i really dont have anyway of lowering it this time, should i expect off flavors?
Is that ambient temp or the temp of the wort? Either way, that is getting up there. It shouldnt ruin the beer, but I would bet you will notice it.
[1] Get a plastic container... one of those ones from Wal-Mart that you can store clothes etc in. ($5)
[2] Add carboy, water, and either ice or small plastic bottles filled with water and frozen.
Under $10 and it will help.
Nottingham will keep going down to 57 degrees or so, and it won't stop working. Don't worry about that.
As the others said, you may get some weird flavors but it probably won't be too bad. I don't use nottingham much in the summer, unless I'm going to ferment in my summer. I think it gets some strange flavors at over 72 degrees. Not really banana, just weird. It's my favorite dry strain for cooler fermentations, though.
what is a good, clean, dry yeast for the summer? my basement stays at about 75, but i can do a water bath.
how many days do you need to keep the temp down to avoid off flavors?
any experience with cooper's? it has an optimum range of 68-80.
Notty at 76 will give you a bad, tart flavor. Well, it gave my cream ale a nasty tart flavor that still hasn't gone away. I keep trying it every couple of months and still don't like it. I brewed it the first week of December. I was hoping the tartness would fade.
Summer? Good time to brew a Saison.
Oh and this yeast is stuck at 1.022, from 1.060 OG. I don't think its a very good yeast and I'll never use it again. Next time I'll go for safale or perhaps just bite the bullet and use white labs (expensive but probably worth it).
i have a batch that is fermenting away at 76 degrees, i really dont have anyway of lowering it this time, should i expect off flavors?
Enter your email address to join: