Fermentation temp and flavour profile

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

TheVenerableMead

Active Member
Joined
Jul 30, 2013
Messages
43
Reaction score
3
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.
 

BigFloyd

Well-Known Member
Joined
Dec 20, 2012
Messages
5,262
Reaction score
766
Location
Tyler
Knock down the temp for the first few days if you want a cleaner flavor. I've fermented with Nottingham starting as low as 55*F with a finish at 65.
 
Top