thebull
Well-Known Member
I have finally gathered together the necessary equipment to ferment my brew at the proper temperature in the summer sun belt, however, that is not the case for the cold winter temps. I have learned from posts this week how to handle this, but I would like to know what kind of off flavors occur when the product is fermented at cool temps.
I did an AG Blonde Ale recipe from BYO and the brew is not of the quality described in the article. I suspect it's the fermentation process. Can anyone describe the off flavors from cold ferment temps?
I did an AG Blonde Ale recipe from BYO and the brew is not of the quality described in the article. I suspect it's the fermentation process. Can anyone describe the off flavors from cold ferment temps?