stratslinger
Well-Known Member
I recently completed the build out of my fermentation chamber and temp controller, so I now have the capacity to control to a much better degree the temperature I'm fermenting at.
I've noticed, looking at info on several yeast strains, that many of them tend to be rated for pretty wide temperature ranges - but if I can keep a batch at a temperature +/- 1C (or less), I'm struggling a little bit to figure out where in a range to set my chamber.
I know that many yeasts can create fruity esters and other off-flavors at higher temperatures. But is that only when the fermentation happens at a higher than rated temperature, or can it also occur when fermentation happens towards the upper end of the yeast's range?
And what, other than slower fermentation, kind of effects can be attributed to fermenting at the low end of a yeast's range?
I guess what I'm mostly looking for here is any rules of thumb that would help in determining where in a yeast's range I should be setting my chamber.
Thanks in advance!
I've noticed, looking at info on several yeast strains, that many of them tend to be rated for pretty wide temperature ranges - but if I can keep a batch at a temperature +/- 1C (or less), I'm struggling a little bit to figure out where in a range to set my chamber.
I know that many yeasts can create fruity esters and other off-flavors at higher temperatures. But is that only when the fermentation happens at a higher than rated temperature, or can it also occur when fermentation happens towards the upper end of the yeast's range?
And what, other than slower fermentation, kind of effects can be attributed to fermenting at the low end of a yeast's range?
I guess what I'm mostly looking for here is any rules of thumb that would help in determining where in a yeast's range I should be setting my chamber.
Thanks in advance!