Ale esters?

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Gabe

Gabe

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I have a red ale ready to go to secondary and have it fermenting in my living room with temps ranging from 62-72 degrees. What temps do fruit esters start forming in ales? Are these bad or are their some esters that are not to overpowering. Any info appr.:tank:
 
Your temps are be fine. Ales are going to be more estery/fruity at least compared to lager, due to the yeast and fermenting temps. You really don't have to worry about "bad" esters unless the temperature starts to get near 80. That's when you end up with bubble gum, sour apple and other wierd flavors.
 

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