squirrelly said:I ferment all of my ales with the exception of German wheat and Belgian beers at 59*. I find it gives a longer primary fermentation, usually 4 weeks, but it ends up being really crisp and clean with very little to no dyacital or fruity esters. This works really well for my pales and IPAs. 1056 really does well a bit cold.
English and Irish yeasts also seem to perform really well in the high 50s. They attenuate down to 1.010, and make a really good dry red ale or dry stout.
I think a lot of this is personal preference, for a lot of brewers like the fruity esters produced by ale yeasts fermented in the low 60s. I just happen to place higher in competitions and like the taste of a dryer beer.
Update:
The hefe I made and fermented at about 58 degrees turned out very crisp and refreshing. Everyone loves almost all the beers I've made at the low temps. It takes longer to ferment but I think it's worth it. Give it a try to see what happens.
unionrdr said:I know what Dave means. We tried the Franziskaner Weissbier,& it didn't seem to have the fruity esters usually associated with the style. Just a clean,naturally slight sweetness from the wheat. If that makes any sense?...just a good,clean flavor.
Update:
The hefe I made and fermented at about 58 degrees turned out very crisp and refreshing. Everyone loves almost all the beers I've made at the low temps. It takes longer to ferment but I think it's worth it. Give it a try to see what happens.
william_shakes_beer said:Hefe usually produces banana and clove flavors. Were they still present at the low ferm temps? Which yeast did you use?
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