moorhead1976
Member
Has anyone ever experimented with fermentation temperatures? Specifically, what temps yield the most apple like flavors? I get the impression different yeasts can impart different flavors, and it seems like the flavors they throw can be temperature dependent.
Right now I am fermenting anywhere from 59 to 61 degrees F with the batches in process.
Thanks for any thoughts or experiences you can share.
Right now I am fermenting anywhere from 59 to 61 degrees F with the batches in process.
Thanks for any thoughts or experiences you can share.