When some one says they want to ferment at a certain temperature - is there a critical time for the temp to be controlled?
Do esters get developed during the violent fermentation or the resting period or some other time?
Grinders Island Brewery - Pipeline
145 batches and counting
West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4