I have searched this topic and it seems like other brewers have encountered a high abundance of phenols from 1214 especially at higher temps.
My recent brew with this yeast had a very band aid smokey phenolic finish. I can tolerate small phenolic flavor in Belgian beer but this overwhelms to balance of this beer. I pitched in the lowers 60's and let it free rise to ambient temp around 68-72.
Is anybody else getting these results?
If not what temps have you had success with this yeast?
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My recent brew with this yeast had a very band aid smokey phenolic finish. I can tolerate small phenolic flavor in Belgian beer but this overwhelms to balance of this beer. I pitched in the lowers 60's and let it free rise to ambient temp around 68-72.
Is anybody else getting these results?
If not what temps have you had success with this yeast?
Sent from my iPhone using Home Brew
