Brann_mac_Finnchad
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I have a couple ciders fermenting with Belgian yeasts (just small batches, with yeast harvested from commercial bottle conditioned beers*). My problem is that it is rather cold in my house--high 50s at best.
Could this be the cause of the sulfurous odors and slight off tastes coming from the brews? And will they age out?
No comments about "I shouldn't be using a Belgian in cold temps", please. I realize that.
*Ommegang Double, and Unibrew Wheat tripel
Could this be the cause of the sulfurous odors and slight off tastes coming from the brews? And will they age out?
No comments about "I shouldn't be using a Belgian in cold temps", please. I realize that.
*Ommegang Double, and Unibrew Wheat tripel