ayupbrewing
Well-Known Member
- Joined
- Nov 26, 2012
- Messages
- 150
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- 13
Hi all,
Im very new to this, in fact just got my first baby in the primary this weekend. Its fermenting away nicely in the closet, thanks to the American Ale 1056 yeast, between 66-72°F (low to high) according to the temperature strip on the carboy. I have 3 questions;
1) The recipe says to ferment at 68-72°F and the manufacturer of the yeast says ferment between 60 - 72°F. So obviously i'm at the top end of the scale and was wondering if i am risking harsh off/ester flavours?
2) Anyone done a brew at the top side of the ferment range and had bad/good experience?
3) Does anyone know how accurate those temp strips really are? ie compared to maybe a floating thermometer in the carboy during ferment?
Thanks
Julian
Im very new to this, in fact just got my first baby in the primary this weekend. Its fermenting away nicely in the closet, thanks to the American Ale 1056 yeast, between 66-72°F (low to high) according to the temperature strip on the carboy. I have 3 questions;
1) The recipe says to ferment at 68-72°F and the manufacturer of the yeast says ferment between 60 - 72°F. So obviously i'm at the top end of the scale and was wondering if i am risking harsh off/ester flavours?
2) Anyone done a brew at the top side of the ferment range and had bad/good experience?
3) Does anyone know how accurate those temp strips really are? ie compared to maybe a floating thermometer in the carboy during ferment?
Thanks
Julian