chase
Well-Known Member
This is my first post.
I just opened my first homebrew this week. A hefeweizen extract. I am very happy with it. There doesn't seem to be any contamination which I was very afraid of.
Here's my question. I live in Illinois and right now it is very hot, around 90-95º everyday. We keep our house around 78º. I've heard that when beer is fermented at too high of temperatures it can have an off banana flavor. I was expecting and got a mild banana flavor from the hefeweizen. But in my next beer, an english mild, I am worried about the fermentation temperature. I really DON'T want any banana flavor in my mild, and I am worried that this may happen. I am planning on using White Labs English Ale yeast which has an optimum temp of 65-69. Does anyone have any suggestions or experience with this? Will it be okay if it ferments at 75-78º?
I just opened my first homebrew this week. A hefeweizen extract. I am very happy with it. There doesn't seem to be any contamination which I was very afraid of.
Here's my question. I live in Illinois and right now it is very hot, around 90-95º everyday. We keep our house around 78º. I've heard that when beer is fermented at too high of temperatures it can have an off banana flavor. I was expecting and got a mild banana flavor from the hefeweizen. But in my next beer, an english mild, I am worried about the fermentation temperature. I really DON'T want any banana flavor in my mild, and I am worried that this may happen. I am planning on using White Labs English Ale yeast which has an optimum temp of 65-69. Does anyone have any suggestions or experience with this? Will it be okay if it ferments at 75-78º?