intentionally fermenting at high temps

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purechaos

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I was in my LHBS yesterday and they usually have some HB on tap. They had a belgian wit that was fermented at 80*

It was not intentional but the space they had it in got over heated.

Anyway the beer had some taste of watermelon due to the esters produced during fermentation.

The beer wasnt bad, but obv. not to style.

It reminded me of a thread i saw on here about like this one https://www.homebrewtalk.com/f70/watermelon-wheat-79449/

So I am wondering if instead of adding fruit (juice) to the secondary does anyone just ferment at a higher temp to draw out those flavors from the yeast?
 

carnevoodoo

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I was in my LHBS yesterday and they usually have some HB on tap. They had a belgian wit that was fermented at 80*

It was not intentional but the space they had it in got over heated.

Anyway the beer had some taste of watermelon due to the esters produced during fermentation.

The beer wasnt bad, but obv. not to style.

It reminded me of a thread i saw on here about like this one https://www.homebrewtalk.com/f70/watermelon-wheat-79449/

So I am wondering if instead of adding fruit (juice) to the secondary does anyone just ferment at a higher temp to draw out those flavors from the yeast?
Not for a wit, typically, but when you're looking at other Belgians (especially saisons) the yeast strains are typically better off at higher temperatures. I have a Belgian blonde that I love that I fermented at 84. And a saison does well up to 90 or so.
 
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