Ale to the Chief
Well-Known Member
Now that the weather here is getting warmer, I am now for the first time having trouble with my fermentation temps. I brewed an Irish Red Ale this weekend and the air temperature has been around 70-75 degrees the entire time, so I'm sure the temp in the fermenter is a few degrees warmer than that.
What kind of flavors should I expect from fermenting at these temps? Fruity tasting esters?
What kind of flavors should I expect from fermenting at these temps? Fruity tasting esters?