BenjaminBier
Well-Known Member
Nottingham yeast cake, you fermented my 1.090 strong ale to 1.012 in 4 days and you spiked in temperature from 60 to 78 in just 36 hours. Really??!!
I tasteda sample and it's a little fruity, but tastes good.
I searched around for nottingham yeast threads and found a lot of references to fusel alcohols, but can someone try to describe them? I'm wondering if they are immediately detectable during primary or if the competing yeast and green character masks fusels until later. The beer has a tiny bit of alcohol heat, but it's not noticeable in the aroma and it doesn't leave an alcoholy aftertaste.
In other words, how and when do I know if my beer is ruined by high fermentation temps?
I tasteda sample and it's a little fruity, but tastes good.
I searched around for nottingham yeast threads and found a lot of references to fusel alcohols, but can someone try to describe them? I'm wondering if they are immediately detectable during primary or if the competing yeast and green character masks fusels until later. The beer has a tiny bit of alcohol heat, but it's not noticeable in the aroma and it doesn't leave an alcoholy aftertaste.
In other words, how and when do I know if my beer is ruined by high fermentation temps?