I currently have a batch of milk stout fermenting that I brewed on Friday (all grain). The on the carboy currently reads 73 and i'm afraid that i will get off flavors from the high temp level.
so my questions is - at what point should i worry about temperature creating off flavors in my beer?
I'm using SafAle us-05 as the yeast strain.
so my questions is - at what point should i worry about temperature creating off flavors in my beer?
I'm using SafAle us-05 as the yeast strain.