zodiak3000
Well-Known Member
so my last batch has a good amount of unwanted fruity esters. yeast used was wlp001, made a healthy starter, and fermented between 60-62 with a temp control. after troubleshooting as much as possible, getting advice, and reading the bjcp off flavor notes i believe i fermented too cold. i always thought fermenting cold would leave a cleaner beer, but i think im wrong. i tape the temp control probe to my fermenter and set it at 61. my question- i always thought fermentation gets hotter during the initial period. since im doing this method am i actually fermenting at 61ish since the probe is touching the fermenter or is it reaching a higher temp? anybody have experience with this method or have feedback on the fruity ester profile.