DeepSeaRick
Member
I have done some research and cannot figure this out. I am brewing my second batch of beer which is a much easier recipe than my first. I cooked everything right and when I cooled my wort I only got it down to like 87 degrees and then dropped the yeast in. I was planning to ferment it at 70 but the cabinet I put it in retained some heat so at about 18 hours into fermentation I put a fan on it and had it at about 70.
So here is my question. I just checked it after 8 days (Its a 10 day ferment process) and there is a lot of the sugar and carbonation still sitting on the 5 gallon batch. I tasted it and it tastes like a very light hef, but not bad at all. I want to know if due to the temp problems did the yeast not feed of enough of the malt and thus cause it to be light in body and flavor?
Thanks guys!!!!! :rockin:
So here is my question. I just checked it after 8 days (Its a 10 day ferment process) and there is a lot of the sugar and carbonation still sitting on the 5 gallon batch. I tasted it and it tastes like a very light hef, but not bad at all. I want to know if due to the temp problems did the yeast not feed of enough of the malt and thus cause it to be light in body and flavor?
Thanks guys!!!!! :rockin: