Does higher fermentation temps, say 75-77 degrees Fahrenheit, effect the character of first generation yeast to the point that the next time wort is pitched on it it will product the same esters even if the second generation is fermented at lower temps, say 65 degrees Fahrenheit?
Higher temps and first generation yeast..
- Thread starter baer19d
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I would say no and here is why people do not control the temperature of their starters to no ill effect
just my two cents
all the best
S_M
just my two cents
all the best
S_M
No data to support this, but I would expect yeast fermented at high temps would tend to maintain their characteristics (less mutation) than yeast fermented at 'recommended' temps.
Yeast prefer temps close to 100F, we just prefer their products when fermented around 65 F. By fermenting at low temps, we are stressing the yeast, at higher temps they are less stressed.
Yeast prefer temps close to 100F, we just prefer their products when fermented around 65 F. By fermenting at low temps, we are stressing the yeast, at higher temps they are less stressed.
