So after 5 batches of stouts/porters with a lot of off flavors, butterscotch smell, I realised I was fermenting way to hot. House stays at around 77 degrees, I was probably fermenting in the 80s... Anyway.
I converted a chest freezer with a thermostat controller to keep my fermentation's in a respectable range, my question is, how long does it need to stay in there? Will a week be long enough, it really only needs to stay within the specified yeast temperature range during active fermentation, right? The most active part of the fermentation is within the first 3 or 4 days, so if it's left in for 7 days and then allowed to warm up to the ambient temperature of my house, will that produce off flavors like what I was experiencing before?
I converted a chest freezer with a thermostat controller to keep my fermentation's in a respectable range, my question is, how long does it need to stay in there? Will a week be long enough, it really only needs to stay within the specified yeast temperature range during active fermentation, right? The most active part of the fermentation is within the first 3 or 4 days, so if it's left in for 7 days and then allowed to warm up to the ambient temperature of my house, will that produce off flavors like what I was experiencing before?