TheVenerableMead
Active Member
- Joined
- Jul 30, 2013
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This is my grain bill and yeast for what I want to be my house bitter:
90% Marris Otter
10% Victory
Nottingham yeast
I fermented at between 64 & 68°F.
My question is: If I fermented at the lower end of the appropriate temps for Nottingham, would I get a significant or only slight difference in flavour profile? It's a bit tangy and slightly estery and I'm tempted to ferment the exact same recipe at the lower end of the temperature spec for the yeast to see if I can get a crisper, roastier profile.
90% Marris Otter
10% Victory
Nottingham yeast
I fermented at between 64 & 68°F.
My question is: If I fermented at the lower end of the appropriate temps for Nottingham, would I get a significant or only slight difference in flavour profile? It's a bit tangy and slightly estery and I'm tempted to ferment the exact same recipe at the lower end of the temperature spec for the yeast to see if I can get a crisper, roastier profile.