à Flannagáin
Well-Known Member
Are you at risk of these flavors after fermentation has completed? Sounds like the fermentation process at high temps is the culprit, or is it just have yeast sit around at these high temps?
I have a beer that's almost done fermenting at 72F, a weizen, I want it to have some of those flavors, but not too much. In a few days I have a feeling the weather's gonna get close to 80 (I have no AC) so I don't want to hog the bathtub 24/7 and was wondering if its gonna be cool, after the fermentation is over, to let it sit between 78-80 while clearing/conditioning.
I have a beer that's almost done fermenting at 72F, a weizen, I want it to have some of those flavors, but not too much. In a few days I have a feeling the weather's gonna get close to 80 (I have no AC) so I don't want to hog the bathtub 24/7 and was wondering if its gonna be cool, after the fermentation is over, to let it sit between 78-80 while clearing/conditioning.