Hello,
I want to make a light 10% abv with belgian pale malt, saaz, ginger coriander seeds, cornmeal and dextrose and wyeast 3944 witbeer.
On wyeast website they suggest to ferment between 62 and 75*F.
I wonder if what the changes will be from low fermentation temp to high. Also, if there will be any clover flavours at low temps as with some wheat beer yeasts.
Thanks,
Marius
I want to make a light 10% abv with belgian pale malt, saaz, ginger coriander seeds, cornmeal and dextrose and wyeast 3944 witbeer.
On wyeast website they suggest to ferment between 62 and 75*F.
I wonder if what the changes will be from low fermentation temp to high. Also, if there will be any clover flavours at low temps as with some wheat beer yeasts.
Thanks,
Marius
