ColonelForbin
Well-Known Member
they said that in all of their beers( brown ale, pale ale, wheat, porter, stout) that they started fermentation at a rediculous temp in the 80's just to ensure that they had a quick and consistent start to all of their fermentations and once it started they bumped it down to an appropriate temp. i couldnt believe this, since i have always learned that this is unacceptable in american ales. although im not the biggest fan of their beers they do taste clean with no off flavors or esters that high fermentation temps would give off. i would also think that changing the temp from warm to cold so drastically would give rise to off flavors as well but it appears that it doesnt in their case. would someone help shed some light on what i am missing here and how they can pull this off. i know most breweries do not participate in these types of practices and was wondering if maybe the quality of their beer is slightly suffering from this.