Golden Heart Skeptic
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- Oct 26, 2012
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I've searched these forums and looked all over the internet trying to figure out what the effects of different fermentation temps on 3638 contribute to a beer. But I haven't gotten anything definitive. I'm looking for bubblegum emphasis with some banana and a little bit of other interesting fruits. Right now I'm thinking of pitching a half quart starter ~ 30 billion cells (Beersmith) into a 5 gallon batch and fermenting around 70 degrees Fahrenheit. Has anyone done this?
What are you experiences with this yeast? It appears there's more info on 3068 because it's more popular.
If anyone is interested, this beer is extract and somewhat...very experimental. I'll be throwing in Citra and racking onto organic frozen/pureed Paw Paws that my uncle grew.
What are you experiences with this yeast? It appears there's more info on 3068 because it's more popular.
If anyone is interested, this beer is extract and somewhat...very experimental. I'll be throwing in Citra and racking onto organic frozen/pureed Paw Paws that my uncle grew.