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Old 09-30-2013, 03:17 PM   #1
bferullo's Avatar
Feb 2009
Bel Air, MD
Posts: 534
Liked 25 Times on 22 Posts

I caught my fermentation temp hitting almost 74. It was probably there 24 hours max, but it was the first 24 hours. Since then I have gotten it down to about 67. Am I going to be screwed with ester production?

The recipe is for a northern english brown, so esters are suppose to be few to none.

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Old 09-30-2013, 05:14 PM   #2
Aug 2008
, New York
Posts: 1,565
Liked 132 Times on 82 Posts

I find this yeast produces near undrinkable beer at temps over 68F, namely producing a fruity-tangy-tart flavor. However, maybe you'll get lucky. In the future, the cooler you can ferment with this yeast (and S-04, wy1099) the better. 62-64F, internal temp, is about ideal.

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Old 09-30-2013, 09:52 PM   #3
Jan 2013
Boston, Massachusetts
Posts: 67
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As bierhaus15 said, prepare yourself for an exciting world of esters. I mean, you may get lucky and not be overwhelmed with them, but I've found that 72-76 F is a great temp to get buckets of cherry, apple, and pear notes into a beer with that yeast. I didn't find I got much tang or tart with 007 the way I do with 002 though (both in ordinary bitters though).
Gotta get the beer ready for hockey season. And it's ALWAYS hockey season.

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