reverendfrag
Member
I'm brewing my first batch of beer right now (5 gallons of pale ale). I live in Atlanta in an apartment with poor air conditioning. The air temperature in the closet I've been keeping my fermenter in gets up to around 78 in mid-afternoon.
I understand that this is a few degrees higher than optimal. What I cannot seem to find is a coherent description of what a higher temperature will do to the taste of my final product. I can find a bunch of talk about esters and diacetyl, but since this is my first batch I do not understand what this means in terms of how the beer will taste.
Anyone want to clear this up for me?
I understand that this is a few degrees higher than optimal. What I cannot seem to find is a coherent description of what a higher temperature will do to the taste of my final product. I can find a bunch of talk about esters and diacetyl, but since this is my first batch I do not understand what this means in terms of how the beer will taste.
Anyone want to clear this up for me?