Hey folks,
I tried searching around the forum and couldn't find a good answer for this, but I apologize in advance if this has been beaten to death.
I have a clarification question regarding when the esters and other flavor components are "locked in" during fermentation. My understanding is that it happens in the first week or so -- I have heard everything from "first three days" to "the length of primary".
While I am not an advocate for lazy brewing, it is a real pain trying to keep my temps down in the swamp cooler this time of year. So I guess I'm wondering at what point can I be a little less anal about keeping the cool water temps from creeping towards ambient temp (or maybe I should just brew Belgians til the Fall). I imagine it probably depends on the yeast, the beer, etc., but if anybody has any insight I would be curious to learn a bit more about this aspect of brewing.
Cheers!
I tried searching around the forum and couldn't find a good answer for this, but I apologize in advance if this has been beaten to death.
I have a clarification question regarding when the esters and other flavor components are "locked in" during fermentation. My understanding is that it happens in the first week or so -- I have heard everything from "first three days" to "the length of primary".
While I am not an advocate for lazy brewing, it is a real pain trying to keep my temps down in the swamp cooler this time of year. So I guess I'm wondering at what point can I be a little less anal about keeping the cool water temps from creeping towards ambient temp (or maybe I should just brew Belgians til the Fall). I imagine it probably depends on the yeast, the beer, etc., but if anybody has any insight I would be curious to learn a bit more about this aspect of brewing.
Cheers!