taurean
Active Member
I brewed Friday and used Safale US05.
I live in FL and my wort chiller did very little since the water out of the tap is not exactly cold. I got the wort down to about 78, pitched the US05, then put my primary in a water bath. I got the temperature to 65 (water bath temp) pretty quickly (well before fermentation started) and have maintained it between 60-65. Fermentation started as normal, and chugging along well.
So, when you get the fruity esters it's usually because the fermentation temp was too high. When does it matter most? Will I get fruity esters because I pitched high, essentially while the yeast was rehydrating, or will I not get them because the temperature was low at the start and throughout fermentation?
PS. Water bath is an ICE CUBE cooler with the inside lid cut out, frozen water bottles, and an aquarium pump to circulate water for uniformity.
https://picasaweb.google.com/117475229736233073913/FermentationChiller?feat=directlink
I live in FL and my wort chiller did very little since the water out of the tap is not exactly cold. I got the wort down to about 78, pitched the US05, then put my primary in a water bath. I got the temperature to 65 (water bath temp) pretty quickly (well before fermentation started) and have maintained it between 60-65. Fermentation started as normal, and chugging along well.
So, when you get the fruity esters it's usually because the fermentation temp was too high. When does it matter most? Will I get fruity esters because I pitched high, essentially while the yeast was rehydrating, or will I not get them because the temperature was low at the start and throughout fermentation?
PS. Water bath is an ICE CUBE cooler with the inside lid cut out, frozen water bottles, and an aquarium pump to circulate water for uniformity.
https://picasaweb.google.com/117475229736233073913/FermentationChiller?feat=directlink