D-brewmeister
Well-Known Member
Just curious if there might be some cases where a slower fermentation might be preferable. I do clearly understand the value of having as little lag time as possible between brew and ferment, as well as a vigorous start to fermentation -- all to limit the impact of possible contaminations. But I remember reading that many breweries brew at colder temps than most of us homebrewers, even for ales. And I assume a colder ferment equals a slower ferment (as I understand from looking at expected times for Lagering). What are the specific benefits to cooling down fermentation (something about esters?) and lengthening the process? I currently have an Alt in primary, and after an initial period of fermentation in the mid 70's, I have succeded in cooling it down to about 63 degrees via evaporative cooling (a wet towl and a fan), and plan on puting my secondary in the basement, in the mid 50's. Any input on how this sort of cooling might affect other ale recipes, like pale ales or IPAs (my next planned batch).