LarryC
Well-Known Member
So just when I thought I had it figured out, I get another complexity added. After creating several batches where I had a tough time keeping my fermentation temps down I bought a Igloo cooler and with an ice bottle or two thrown in I can keep my temps pretty much where I want them. This gave me high hopes that my current batch won't have some of the off tastes I had attributed to too high fermentation temps.
Today I go to my LHBS to get some supplies and I talked to one of the employees there about my cooler and that I actually started out a little too cool. I thought this would only impede the start of fermentation but he said it will also produce some of the same (or maybe opposite) off tastes as too high. FRACK!!! I really didn't have it too cold for too long - low was about 57° for maybe 30 minutes. I then warmed it up to 64° and held 62° - 67° for the next week.
So is it true? Can low temps create off tastes as well?
Today I go to my LHBS to get some supplies and I talked to one of the employees there about my cooler and that I actually started out a little too cool. I thought this would only impede the start of fermentation but he said it will also produce some of the same (or maybe opposite) off tastes as too high. FRACK!!! I really didn't have it too cold for too long - low was about 57° for maybe 30 minutes. I then warmed it up to 64° and held 62° - 67° for the next week.
So is it true? Can low temps create off tastes as well?