Gloworm
Member
Can too high a ferment temp cause a phenolic off flavour?
High Ferment Temp Causing Off Flavours
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Gloworm
Member
OK, try it this way, what off flavours can I expect from too high a ferment temp?
Depends on how warm. A little too warm you'd probably get some estery (banana) flavors. Way too warm (80 +) and you could get powerful alcohol flavors, oxidation (cardboard), and solvent flavor.
Phenols are usually found from chlorine bleach interactions from what I've read.
Phenols are usually found from chlorine bleach interactions from what I've read.
debtman7 said:
What you are thinking of is a certan type of phenols; chlorophenols.
Phenols in general come from the yeats and are sometimes desirable. hefeweizen yeast IS adept at producing pneols that taste like cloves.
However, I have seen nothing that indicates that temperature has any affect on phenol production by the yeast.
-walker
TheJadedDog
AFK ATM
I've had some mild banana off flavor due to ferments about 75 deg.
ayrton
Well-Known Member
The worst temperature-induced off flavor that I've encountered was a result of using lager yeast at ale temperatures. The beer was ok, but it wasn't great. Sometimes, those flavors enhance a beer, and other times...not so much.
