MSKBeerfan
Well-Known Member
I pitched a dual starter of WL550 Belgin Ale yeast (I love this stuff) to a 10 Gallon batch of an Imperial 1.078 IPA on Sunday and wow did this take off,
Blew the bung out of the top of the Conicial Fermenter and the temps rose to 96 degrees for about 8 hours...
I managed to get the temp down currently at 76 degress and dropping but what effect will 96 degrees do to the taste? White Labs indicates with higher temps during fermentation will provide more of the Belgin flavors but it only got out of control for about 12 hours max.
What's your thought?
Blew the bung out of the top of the Conicial Fermenter and the temps rose to 96 degrees for about 8 hours...
I managed to get the temp down currently at 76 degress and dropping but what effect will 96 degrees do to the taste? White Labs indicates with higher temps during fermentation will provide more of the Belgin flavors but it only got out of control for about 12 hours max.
What's your thought?