WBC
Well-Known Member
I just had to write about my experience with teaching the importance of fermenting at the right temperature. A friend of mine has been berwing for about a year and we share beer and ideas all the time. He has had problems with off flavors many times and does not have enough room for refrigerating all his beers so I said "I want to prove to you that refrigeration does improve the chances that the brew will be better so I will offer to let you use my temperature controlled fridge and you can see for yourself that it does make a difference." He said "OK, I will brew the same way I always do and you're on". We put his Sanke Keg in the fridge full of beer and let it ferment for 14 days @ 66F and then keged it. We then put the kegs back in the fridge and conditioned 2 weeks and then put co2 on them for 7 days. We just tried the beer and it is wonderful and he is so impressed he is buying a freezer and Ranco digital controller. It took me many months to convince him to let me do this and so I think he just did not want me to succeed in finding that refrigeration was necessary. You guys that will not spend money should let your friends that do have refrigeration put your beer in their cooler and see what I am talking about. You could be missing some very good beer!