Solventy or burnt flavors sounds like underpitching/not enough O2? This yeast produces H2S when stressed, and probably fusels. A healthy fermentation is more important with the Belgian strains than the cleaner ale yeasts in my experience.
As I mentioned I pitch a 1L active starter and I also aerate the wort with an O2 stone.
Anyone else have any other thoughts on temp preferences? My first batch fermented in the low 60s. Very good beer but not as much yeast character as I was hoping for. My current batch started around 68 and is currently up to about 72... at 48 hours. Should I hold it here or let it rise into the mid 70s?
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