Fermenting temps....

I was wondering what fermenting at around 72 can do to the taste of a beer...?? I've read that most people like to brew under 70 degrees... my house temps are always around 70-74... so most of my brews ferment at these temps.. If I had the money I'd get a Ranco temp controller and use an old under counter fridge I have as fermenting chamber... Thanks in advance...

Jester

72 is a tad high, but shouldnt cause too many drastic off flavors (if any). It mostly depends on the yeast, i like to ferment on the low side myself (65-68), but ive heard of people going as high as 75-80
just looking at white labs yeast info heres some strains rated on the high side:

cali ale (68-73)
east coast ale (68-73)
burton ale (68-73)
hefe ale (68-72)
belgian wit (67-74)
trappist ale (65-72)
abbey ale (66-72)
belgian ale (68-78)
belgian saison (68-75)

Bjorn Borg said:

cali ale (68-73)
east coast ale (68-73)
burton ale (68-73)
hefe ale (68-72)
belgian wit (67-74)
trappist ale (65-72)
abbey ale (66-72)
belgian ale (68-78)
belgian saison (68-75)

Click to expand...

I definitely am pushing the high side.... I havent tasted any off flavors as of yet... we'll see.. I'm a little worried once summer hits... we'll see... I may just have to run my AC a little lower this summer...