jasper9
Well-Known Member
A few questions on fermenting temperatures for you guys. The spot i'm using for fermenting is in the low 60's - staying between 62 and 65 right now. What i've read for the first batch i'm doing of an amber extract kit says between 60 and 75 so this is in there.
- Does a fluctuation of only about 4 degrees produce many off flavors?
- Would this amber have been better at a higher temperature, or my next kit - a vanilla porter?
- Does temperature only affect the speed of yeast growth and nothing else?
- How well does that "brew belt" device work, looks like it keeps an even 75 degrees in a carboy?
- Does a fluctuation of only about 4 degrees produce many off flavors?
- Would this amber have been better at a higher temperature, or my next kit - a vanilla porter?
- Does temperature only affect the speed of yeast growth and nothing else?
- How well does that "brew belt" device work, looks like it keeps an even 75 degrees in a carboy?