Originally Posted by Grinder12000
I think my ambient temp in the basement is 66ish at the moment and I can alsy cool a carboy 5 degrees.
The question is what temp will give me the perfect bland of flavors.
Warmer = banana?
Cooler = coves?
In addition to what DB said, pitch rate and aeration also play a role in the ester/phenolic profile the yeast provide. There was an article somewhere regarding pitch rates and a tasting panel preferred the German Weizen that was under-pitched (with other yeasts/beers they usually preferred brews made with 'recommended' pitch rates). I recently made one on a washed cake so I probably over-pitched it and while it's good...it's not as good as the Weizen that made