mcgimpkins
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- Feb 23, 2014
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It seems in my experience Temperature control is one of the more (if not the most) important things towards brewing a good beer.
Recently for convenience sake I have been fermenting in Corny kegs. This has been making my brewing easier, and I have tried fermenting under pressure usually around 5-10 psi with temperature control. I have been reading around online with several sites saying that you can brew lagers at room temperature under pressure. Or that you can get more lose with your temperature control under pressure because less esters are produced.
Do any of you have experience with this? If so how lose can you get with your temps? Can you brew a great tasting ale at 80F? Has anyone brewed a lager at 70F?
Recently for convenience sake I have been fermenting in Corny kegs. This has been making my brewing easier, and I have tried fermenting under pressure usually around 5-10 psi with temperature control. I have been reading around online with several sites saying that you can brew lagers at room temperature under pressure. Or that you can get more lose with your temperature control under pressure because less esters are produced.
Do any of you have experience with this? If so how lose can you get with your temps? Can you brew a great tasting ale at 80F? Has anyone brewed a lager at 70F?