Hi,
I usually start fermenting my beers at the low end of the yeast's temperature range, then let the temp slowly rise near the end of fermentation. Normally I let them finish at 70 F for a couple days.
I'm going to be brewing an oatmeal stout that uses Safale S-04. When I've brewed it in the past, I've started it around 61 F, letting it finish at 70 F. Safale S-04 is rated for 59 to 68 F, and I've read that it can cause off-flavors if it ferments above that. I don't know if any off-flavors would even be noticeable in a stout, but I'm wondering if it would be better practice to hold the upper temp to 68 F?
Thanks for your input!
I usually start fermenting my beers at the low end of the yeast's temperature range, then let the temp slowly rise near the end of fermentation. Normally I let them finish at 70 F for a couple days.
I'm going to be brewing an oatmeal stout that uses Safale S-04. When I've brewed it in the past, I've started it around 61 F, letting it finish at 70 F. Safale S-04 is rated for 59 to 68 F, and I've read that it can cause off-flavors if it ferments above that. I don't know if any off-flavors would even be noticeable in a stout, but I'm wondering if it would be better practice to hold the upper temp to 68 F?
Thanks for your input!