beerbeerbeer123
Well-Known Member
- Joined
- Jan 18, 2013
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We all know temp control is important and we all know pitching the right amount of yeast is important as well as o2 and if we want to brew good beer we should keep these variables in check thats a givin..But this does not always go as planned when homebrewing..If someone underpitched and fermented at higher then ideal temps the yeast would stress and produce flavors we probably do not want..would the same be true if a proper amount of yeast was pitched and fermented higher then ideal temp? .. can someone get away with higher then ideal temps if a large healthy yeast starter was pitched? Or will it still produce off flavors to the same degree as underpitching/high temps?
