Fermentation temp factors?

[rack04]

I will soon be in possession of a chest freezer and temperature controller. I have noticed that different yeast strains have varying fermentation temperature recommendations. For example, Safale US-05 is listed at 59 - 75 degrees F. My question is what factors effect which set temperature is selected within the recommended range? Should I always choose the lowest temperature to avoid off flavors?

 

[Suthrncomfrt1884]

Not neccissarily. Some recipes do well at higher temps (belgians). It really depends on what you want from the final beer. Generally, the lower the temp, the crisper the beer. The higher the temp, the fruitier the beer.

Overly high temps can lead to off flavors, and really low temps can lead to stalled fermentation. It's just important to find a middle ground that you're happy with. I usually ferment all of my ales around 64-65F, but there are a few recipes of mine that I prefer to be higher (68-72).

 

[jlaureanti]

higher temps lead to the formation of esters (the fruity aromas, say in a belgian)... as well as off flavors. higher temps for a heffe with the right yeast will give you banna-y esters, which are liked by some people

 

[kegtoe]

Not neccissarily. Some recipes do well at higher temps (belgians). It really depends on what you want from the final beer. Generally, the lower the temp, the crisper the beer. The higher the temp, the fruitier the beer.

Overly high temps can lead to off flavors, and really low temps can lead to stalled fermentation. It's just important to find a middle ground that you're happy with. I usually ferment all of my ales around 64-65F, but there are a few recipes of mine that I prefer to be higher (68-72).

+1. investing in a controller and a freezer is a good move. Keeping yoru yeast at a stable temperature without fluctuation is also very important. It puts less strain on them and allows the to do their job and then work on clean-up.