- Dec 12, 2017
- Reaction score
Hi guys. I'm living in a small house, so I brew my beer at a homebrew store (it's common in my country). They have nice equipments and I'm always happy with it, but the problem is the fermentation room. They set the ambient to 21"C(70F) degrees all the time and they say because it's the most common temperature for fermenting ales. I agree with it, and had fermented 9 batches so far. And my beers, especially stouts, tastes weird. Well, they are not that bad, but they all tastes like "homebrew" to me. The taste is not clean, and have some kind of messy flavors (not one of the common 5~6 off flavors tho). Now I'm thinking it might be because of the fermentation room. Do you think that the ambient temperature is too high? If so, we have a small lager fridge that is kept around 15C(59F). Do you think putting my fermenter in the fridge at the start of the fermentation is a better choice? Thanks!