Another temperature question

I’ve started brewing again after 30 years.

On my 5th batch now and having fun. Trying many styles to see what I like. For better or worse, I’ve decided to primary only.

I have good temperature control (+/- 1 deg) for my fermentation cabinet. Is there a-rule-of-thumb about the taste effects of yeast temperature ranges?

Example 1: Assume an Ale with Og of 1.050, Wyeast 1332 Northwest Ale with a recommend temp of 65-75 deg and a 5 week primary.

Is there a material difference
If I keep a steady 74 deg
If I keep a steady 70 deg
If I keep a steady 66 deg

Example 2: Assume an American Wheat with Og of 1.040, Safale US-05 with a recommend temp of 59-75 deg and a 3 week primary.

Is there a material difference
If I keep a steady 74 deg
If I keep a steady 67 deg
If I keep a steady 60 deg

Welcome back. :rockin:

There are plenty here with alot more experience than me, but I will hazzard to say that a rule of thumb might be tough to find. Each yeast strain is different and you will need to experiment to find your own tastes preference.

I will say, however, that I don't ferment any thing over 70 deg F.

good luck and enjoy!

Wow, when you said that the recommended temp for wy1332 was 65 to 75 I did not believe you -> went to the wyeast website and checked: it's true!

By my experience, northwest produces a very particular flavor profile, that is VERY similar to phenolic off flavors but not quite as offensive and it can be very nice in the proper measure. I think that I never fermented any beer with northwest above the 64-66 range and liked it! Absolutely don't go above 70 with this yeast!!! That is, unless you would like to taste a mouthful of surgical-grade rubber and then swallow it