DrVertebrae
Well-Known Member
I've brewed about 12 batches, all extracts. Most have had a bit of a fruity overtone, one with a bit of banana ester. I ferment at 65F or so (the upstairs A/C is Awesome and I can run it a lot with little increase in the electric bill 16SEER! I love it) and have been reading that the fruity flavors develop during the initial fermentation if it is too high. The two exceptions were the very first one I brewed and an IPA. How much of this can I expect to decrease if I let them lager longer? I have been doing two weeks at room temp and then popping them into the frig. Would longer at room temp work? Can I substitute a yeast which produces less fruity flavors and esters for the one that comes with the kits?
Also, are the partial grain kits from Midwest good? I'm not ready for the all grain thing but these kits look pretty promising.
Also, are the partial grain kits from Midwest good? I'm not ready for the all grain thing but these kits look pretty promising.