MrMeans
Well-Known Member
I am wondering what everyones input is on the speed of fermentation they prefer to see. I am currently fermenting an alskan amber clone and my past few brews have all had a diacetyl off flavor from my ferm temps getting warm. This my first time really making an extremely concious effort at fermentation temperature control (64-68 degrees). Anyways this has been been bubbling away slowly for a week now. The airlock bubbles every 20 seconds or so. Normally my fermentations start off extremely fast. I realize that I have a slower fermentation due to lower temps and I am not worried about this too much. I have heard varying this about this from some people saying that they want the yeast to do its job as quickly as possible to others stating that a slower fermentation allows the yeast more time to clean up off flavors My question is this, do you guys prefer a longer less aggressive fermentation or a faster more aggressive fermentation? Pros? Cons?
Ps sorry for spelling/gramatical mistakes. Posting from my phone makes it harder to edit and its too early to comb this.
Ps sorry for spelling/gramatical mistakes. Posting from my phone makes it harder to edit and its too early to comb this.