andymi86
Well-Known Member
I just got back from a comp an after reading through my notes the most common comment for both of my beers (saison and Belgian strong golden) was lacking fruity esters and noticeable alcohol warmth. What's the best way to fix those...temps?... pitching rate? If I remember correctly, as temps go up esters and fusels both go up. As pitching rate goes down esters go up.
Using that logic should I pitch less and lower temps?
Also, how much should I let beers like these rise? Until this point I have been picking a pitching temp, for Belgians usually in the mid to upper range for the yeast, and letting it naturally rise to the upper end of the temp range. Would it be better to pitch higher and have it rise less? Pitch in the middle as hold it there? How does pitching temp and rise effect fusels and ester?
Sorry for all of the questions...hopefully you guys can help me sort all of this out. Cheers!
Using that logic should I pitch less and lower temps?
Also, how much should I let beers like these rise? Until this point I have been picking a pitching temp, for Belgians usually in the mid to upper range for the yeast, and letting it naturally rise to the upper end of the temp range. Would it be better to pitch higher and have it rise less? Pitch in the middle as hold it there? How does pitching temp and rise effect fusels and ester?
Sorry for all of the questions...hopefully you guys can help me sort all of this out. Cheers!