Wondering if someone could explain why during primary fermentation it is important to keep the liquid at a very specific temperature in the 60's, and then during carbonation people just say keep it "warm" or around 60's and 70's. Why the greater leeway?
Fermentation vs Carbonation temps.
- Thread starter Jasper18
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It's basically a trade off. The higher the temperature (within limits) the faster the fermentation but the more chance of producing undesirable favors, such as certain esters. During primary fermentation, where there is a massive amount of sugars in the wort, higher temperatures can produce enough esters and other undesirable compounds to adversely affect flavor. The yeast are also producing massive amounts of C02, which is why you need an airlock/blow-off tube to vent all the C02.
But for carbonation, you add a relatively small amount of extra sugar because you only need a relatively small amount of C02. Any esters or related compounds will be in such small amounts to have negligible impact on flavor. So you can afford to use higher temperatures in order to get faster fermentation/carbonation with little risk of undesirable flavors.
But for carbonation, you add a relatively small amount of extra sugar because you only need a relatively small amount of C02. Any esters or related compounds will be in such small amounts to have negligible impact on flavor. So you can afford to use higher temperatures in order to get faster fermentation/carbonation with little risk of undesirable flavors.
Off-flavors, like 'esters' are generally created during the first hours of fermentation. Once fermentation ends, the risk of off flavors from fermentation also ends, so the beer can be stored at a reasonable room temperature.
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