oldwarrior86
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- Feb 28, 2009
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So....my Red Stripe mini-mash arrived from the brew shop. I believe it was delivered to my house by foot across the country or maybe I was just really anxious to start my next batch. Anyway....the directions call for two different options for your first week of fermentation. Option one: Cool and control the temp of the wort after the first 36hrs at around 50-55 degrees. (Can't do it...don't have the gear.) Option two: Ferment at room temp, then transfer to secondary for another week. (I would do 2 in secondary..)
OK....what is going to happen if, make that WHEN, I let it ferment at room temp instead of the cooler 50-55 degrees? Will it change flavor? What is happening at 50-55 that I'm missing at a beautiful 66? I love me some Red Stripe and I need this batch to taste good. We will be drinking it as we pull in some 40lb Stripers off of Atlantic Highlands in Jersey.....(when the beer will be ready...the fish will be biting.)
OK....what is going to happen if, make that WHEN, I let it ferment at room temp instead of the cooler 50-55 degrees? Will it change flavor? What is happening at 50-55 that I'm missing at a beautiful 66? I love me some Red Stripe and I need this batch to taste good. We will be drinking it as we pull in some 40lb Stripers off of Atlantic Highlands in Jersey.....(when the beer will be ready...the fish will be biting.)