Ferment. Temp.

impulserush · May 22, 2008

IF a recipe states 65 to 70 and I am at 60 to 65 will that change the flavor? I do have activity in the air lock, so there is something going on in there.

I know for lagers the temp needs to stay consistant. Am I wrong, need the Info!!:rockin:

FlyingHorse · May 22, 2008

Depends on the yeast, but generally lower-than-recommended temps may give you sluggish/stalled/incomplete ferementation, and a cleaner lower-ester aroma profile.

impulserush · May 22, 2008

would it hurt for me to put a belt warmer on it now, or just wait it out till its ready to bottle? Its been a week in the fermenter today.

Wrathbone · May 22, 2008

I'd say leave it as is for another 3 weeks, then bottle.

impulserush · May 22, 2008

Why 3 weeks, is that because of the cool fermentation temp?

Arneba28 · May 22, 2008

yeah it will take longer to finish because it colder. Then it will need a little more for it to clear out properly before you bottle

Ferment. Temp.

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Ferment. Temp.

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