LaundryBrew
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- May 1, 2020
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When a fermentation temperature is stated, would that be room temperature or wort temperature?
How much leeway can I have? My first brew will be a Hefeweizen. The optimum fermentation temperature is 17°C/62°F (Palmer/Zainasheff). My FermZilla will be in a room in the range of 20-22C°C/68-72°F. I will be using Wyeast 3068 Weihenstephan XL or WLP380 Hefeweizen IV Ale. Both of these yeasts are within my room temperature range according to the manufacturers.
So while Messrs. Palmer and Zainasheff recommend an optimum temperature of 17°C/62°F, I am inclined to believe that my palate is not advanced enough to taste the difference between optimum temperature and yeast maker recommended temperature range. Maybe some of you guys can taste the difference, but not me (yet).
It is worth noting that the optimum temperature is outside the temperature range recommended by the yeast makers.
How much leeway can I have? My first brew will be a Hefeweizen. The optimum fermentation temperature is 17°C/62°F (Palmer/Zainasheff). My FermZilla will be in a room in the range of 20-22C°C/68-72°F. I will be using Wyeast 3068 Weihenstephan XL or WLP380 Hefeweizen IV Ale. Both of these yeasts are within my room temperature range according to the manufacturers.
So while Messrs. Palmer and Zainasheff recommend an optimum temperature of 17°C/62°F, I am inclined to believe that my palate is not advanced enough to taste the difference between optimum temperature and yeast maker recommended temperature range. Maybe some of you guys can taste the difference, but not me (yet).
It is worth noting that the optimum temperature is outside the temperature range recommended by the yeast makers.