Powers
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I have a brown ale fermenting with Pacman. I didn't realize that Rogue usually ferments this yeast at 60 degrees, and never over 70. About the best I can do with my current homebrew setup is 66-68. This involves putting the carboy in a cooler with some cold water and a wet towel with a fan running. Classy, I know.
What kind of flavor differences should I expect at this higher end of the temperature range, as opposed to going lower toward 60?
What kind of flavor differences should I expect at this higher end of the temperature range, as opposed to going lower toward 60?