ayrton
Well-Known Member
EDIT: Colder temperatures = turn up the heat in my house = higher fermentation temperatures, hence the title
I think my fermenter was at around 70 degrees for all of last night, and this morning the airlock smelled a bit like a belgian yeast strain was used, but it was an Irish Ale yeast. I cut the temperature back in my house, but I'm worried that a whole night of that kind of fermentation might have given me some permanent estery flavors. Bleep. Anyone ever catch this in mid-fermentation and have the brew turn out alright?
I think my fermenter was at around 70 degrees for all of last night, and this morning the airlock smelled a bit like a belgian yeast strain was used, but it was an Irish Ale yeast. I cut the temperature back in my house, but I'm worried that a whole night of that kind of fermentation might have given me some permanent estery flavors. Bleep. Anyone ever catch this in mid-fermentation and have the brew turn out alright?