How much do you worry about your fermentation temps?

[lehr]

I politely disagree. If your doing all grain, I now believe water chemistry and ph is most important. If you start with bad water, nailing temps are of little use.

Certainly temps are a close second.

Bad water makes bad beer true but I think most off flavors are caused by ferm temps you can pick up that homebrew twang.

 

[funkswing]

wildwest - I would say that most people have water that is perfectly fine for brewing most styles. If you get city water, its fine (95% of the time). Generally problems arise when you have water that is high is sulfates or alkalinity. Then you have to start doing voodoo to get your water right (or buy water )

 

[wildwest450]

wildwest - I would say that most people have water that is perfectly fine for brewing most styles. If you get city water, its fine (95% of the time). Generally problems arise when you have water that is high is sulfates or alkalinity. Then you have to start doing voodoo to get your water right (or buy water )

Maybe fine for a style or two, but not most. I'm simply stating that if you start out with a strike, you're already behind. There's no arguing the merits of temp control in all phases of brewing. You should see me jump up and down in a rage when I miss my mash temp by more than a degree.

 

[funkswing]

You should see me jump up and down in a rage when I miss my mash temp by more than a degree.

Ha, and I thought I was the only one!

I agree with what you are saying. I do alter my water fairly often.