hey!
i just brewed an old peculiar recipe from my LHBS. i opted out of paying extra for the liquid strain and went with the windsor ale. quick question, has anyone experimented with lower temps with this yeast? not extreme but like say 15C (59F) to try and tone down the esters a tiny bit. i have never used the windsor dry before.
this is 48 hours into primary and it's blupping away aggressively at 22C (71F) with an ambient of 18C (64F)
What i was wondering was do you guys think i could lower that temp slowly down 15 or so for the remainder of the primary then rack and secondary back up to room temp?
or is it too late to tone down ester/fruityness production
i just brewed an old peculiar recipe from my LHBS. i opted out of paying extra for the liquid strain and went with the windsor ale. quick question, has anyone experimented with lower temps with this yeast? not extreme but like say 15C (59F) to try and tone down the esters a tiny bit. i have never used the windsor dry before.
this is 48 hours into primary and it's blupping away aggressively at 22C (71F) with an ambient of 18C (64F)
What i was wondering was do you guys think i could lower that temp slowly down 15 or so for the remainder of the primary then rack and secondary back up to room temp?
or is it too late to tone down ester/fruityness production