Originally Posted by naga77777
My nonchalant attitude towards temps, and yeast for that matter (never make starters, just approximate amount of trub for the gravity) has no ill effects on the finished product according to its number one consumer -- Me
. I've noticed no off flavors or lacking qualities in my beer.
And that's the key- if you're happy with the finished beer that is all that really matters.
For my taste, nottingham over 70 degrees tastes foul, so I use other yeast strains if I have to pitch warmer than 66 degrees. But that's for MY taste. I normally pitch at 62-64 degrees and then let the beer rise naturally to 66 degrees for fermentation.
Some people have much different perceptions of taste than I do, so we all need to make beer that we love.