Which is more important?

[billymeter]

Which is more important to your beer? Full boil or temperature control? I realize both are important, but if you could do one or the other, which one would have the least amount of consequence?

 

[marubozo]

Temperature control by a factor of about 10,000. Especially with extract recipes, it isn't like you're messing up a mash or adding wrong ingredients or anything, so the most important thing you can do is to keep the temps where they should be. Without a doubt. You can have the best recipe in the world, all grain, full boil, or whatever, but if you can't ferment it properly it won't be nearly as good as it should be.

 

[bob1852]

I agree completely with marubozo.

It's like saying this:

What's more important about cooking a steak, the cut of meat or the grilling time?

It doesn't matter if it's a tri-tip or a filet mignon if you don't cook it properly

 

[billymeter]

That's what I figured. I've seen multiple threads how a full boil did wonders for other peoples' beer. I plan on emptying my keezer for this brew and kicking the temp controller up to about 62 for my fermenter. I also got an eight gallon aluminum pot so I can (attempt) to do a full boil on my stove.

 

[marubozo]

You can do some simple math to compensate ingredients and your process to dial in a partial boil. All the math in the world won't help you if you are fermenting at 75+ degrees.

 

[billymeter]

You can do some simple math to compensate ingredients and your process to dial in a partial boil. All the math in the world won't help you if you are fermenting at 75+ degrees.

I live in Florida, so I'm always in 75+ degrees. I tried the swamp cooler, but I don't think that helps so much here. I've always had this "taste" in my brews (with the exception of two), so I guess I can chalk it up to the fermentation temps.

I made a porter and an oatmeat stout that didn't have this "taste". Do beers with darker malts have more forgiveness with temperatures or something? I don't understand why the two dark beers I made turned out amazing but the lighter ones have that "taste".

I don't really know how to describe that "taste" though, but I'm assuming it's from the esters the yeast produces.

 

[marubozo]

Darker beers can be more forgiving because there are a lot of other rich and complex flavors in the mix. But a light beer that's supposed to be fairly crisp, clean, and neutral, your off-flavors tend to stick out like a sore thumb.It also depends on the yeast you're using, and some meant for a stout or porter may be using a strain that actually calls for some more esters and tollerates higher temps better whereas a pale ale or something is likely calling for a more neutral yeast that ferments more cleanly at lower temps.

So, yeah, there are a lot of variables in play, but rest assured if you can keep your beer in the target range for the yeast at least during the active fermentation stage you should have a much better final product regardless of beer style.

 

[ReverseApacheMaster]

I live in Florida, so I'm always in 75+ degrees. I tried the swamp cooler, but I don't think that helps so much here. I've always had this "taste" in my brews (with the exception of two), so I guess I can chalk it up to the fermentation temps.

Did you just toss the fermenter in water? In that case, the water will only help slow swings in fermentation temps but it won't cool it off once the water equalizes with ambient temperatures.

 

[billymeter]

Darker beers can be more forgiving because there are a lot of other rich and complex flavors in the mix. But a light beer that's supposed to be fairly crisp, clean, and neutral, your off-flavors tend to stick out like a sore thumb.It also depends on the yeast you're using, and some meant for a stout or porter may be using a strain that actually calls for some more esters and tollerates higher temps better whereas a pale ale or something is likely calling for a more neutral yeast that ferments more cleanly at lower temps.

So, yeah, there are a lot of variables in play, but rest assured if you can keep your beer in the target range for the yeast at least during the active fermentation stage you should have a much better final product regardless of beer style.

Thanks. My porter used the Wyeast Ringwood yeast and the Stout used Irish Ale yeast. These fermentation temps are a little higher than other yeasts (1056 for example) so it is probably due to the more complex flavors.

 

[billymeter]

Did you just toss the fermenter in water? In that case, the water will only help slow swings in fermentation temps but it won't cool it off once the water equalizes with ambient temperatures.

I exchanged out ice bottles twice a day. I'm hoping to get better results with my chest freezer with a temp controller

 

[brian_g]

temperature control is by far more important. I can say this even though I've never done a full boil. I've made bubble gum beer from too high fermentation temp. Never had a similar off flavor from a partial boil.

One thing I wish people would explain to beginners. I see threads where someone will spend $6 on White Labs liquid yeast and their fermentation temps are way out of control. You'd be better spending $1.50 on a pack of Coopers Ale Yeast. It's much more forgiving temperature wise. If you buy expensive yeast and don't control your temp your wasting your money.