So the founder of my local homebrew league just informed me that if a recipe says to ferment at 67 degrees (F), you're actually supposed to put it in a room that's around 60 degrees (F), since fermentation itself actually produces 7-8 degrees (F)heat. Needless to say, I have not been doing this, and have had some problems with phenols.
I've read How to Brew and Designing Great Beers, along with countless online texts. Did I just completely miss the boat on this one, or...?
If this is true, it needs to be much much much more widely spoken about. Hell, a sticky might even be in order. In fact he told me "it's just one of those things you pick up over time, like you are now". I've been in the beer community for over a year, how has no one told me this until now?
Thanks in advance,
Kelly
I've read How to Brew and Designing Great Beers, along with countless online texts. Did I just completely miss the boat on this one, or...?
If this is true, it needs to be much much much more widely spoken about. Hell, a sticky might even be in order. In fact he told me "it's just one of those things you pick up over time, like you are now". I've been in the beer community for over a year, how has no one told me this until now?
Thanks in advance,
Kelly