Ive started brewing again after 30 years.
On my 5th batch now and having fun. Trying many styles to see what I like. For better or worse, Ive decided to primary only.
I have good temperature control (+/- 1 deg) for my fermentation cabinet. Is there a-rule-of-thumb about the taste effects of yeast temperature ranges?
Example 1: Assume an Ale with Og of 1.050, Wyeast 1332 Northwest Ale with a recommend temp of 65-75 deg and a 5 week primary.
Is there a material difference
If I keep a steady 74 deg
If I keep a steady 70 deg
If I keep a steady 66 deg
Example 2: Assume an American Wheat with Og of 1.040, Safale US-05 with a recommend temp of 59-75 deg and a 3 week primary.
Is there a material difference
If I keep a steady 74 deg
If I keep a steady 67 deg
If I keep a steady 60 deg
On my 5th batch now and having fun. Trying many styles to see what I like. For better or worse, Ive decided to primary only.
I have good temperature control (+/- 1 deg) for my fermentation cabinet. Is there a-rule-of-thumb about the taste effects of yeast temperature ranges?
Example 1: Assume an Ale with Og of 1.050, Wyeast 1332 Northwest Ale with a recommend temp of 65-75 deg and a 5 week primary.
Is there a material difference
If I keep a steady 74 deg
If I keep a steady 70 deg
If I keep a steady 66 deg
Example 2: Assume an American Wheat with Og of 1.040, Safale US-05 with a recommend temp of 59-75 deg and a 3 week primary.
Is there a material difference
If I keep a steady 74 deg
If I keep a steady 67 deg
If I keep a steady 60 deg