JOHN51277
Well-Known Member
I have seen the list of yeasts, styles of beers. I have read many chapters about esters, and other "off flavors" from warmer fermentation. I have also thought about in the "old days" there was no temp control other than whatever the weather brought thier way.
Temps used to change and fermentation was effected. Now we try to keep it under 68 for this type of beer, and between 68-70 for this hefe. I thought we could come up with a list of beers, and or yeasts that warrant the absense of temp controls.
Some yeasts are better at this, as are some general types of beers. I am not yet knowledgeable enough to form a list, but I thought we could enlist the help of our fellow brewers for this. What say you???
Safale-05
Coopers
Saison
Temps used to change and fermentation was effected. Now we try to keep it under 68 for this type of beer, and between 68-70 for this hefe. I thought we could come up with a list of beers, and or yeasts that warrant the absense of temp controls.
Some yeasts are better at this, as are some general types of beers. I am not yet knowledgeable enough to form a list, but I thought we could enlist the help of our fellow brewers for this. What say you???
Safale-05
Coopers
Saison