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Old 11-04-2009, 10:03 PM   #1
Nov 2009
Philadelphia, PA
Posts: 1

Hello all. First post here, but I've been reading the threads here for a while. The advice on here is invaluable. Thanks!

My question concerns fermentation times. Is there any kind of correlation between the time it takes a batch to start fermenting and the type of beer it is? Are there any general rules of thumb?


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Old 11-04-2009, 10:34 PM   #2
Apr 2008
Santa Monica, CA
Posts: 277
Liked 3 Times on 3 Posts

Beers that are higher in alcohol and/or heavier typically benefit from longer fermentation.

I use the term heavier instead of darker, because the color of the beer alone does not mean it needs to ferment longer or shorter.

On Deck:
Primary- Reboot Pale
On Tap- Experimental Pumpkin Wheat-ish

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