yeoldebrewer
Well-Known Member
I have 3 different brews in the pipeline and all were fermented at a room temperature of 70 to 74 deg F. One in particular was so vigorous that I expect the wort was at 78 deg at times.
From what I've read, I expect to find undesirables in the initial ferment--fusels, diacetyls and so on.
Will bottle conditioning eventually take care of too-high temperature by products. Or is there a level beyond which these are permanent?
From what I've read, I expect to find undesirables in the initial ferment--fusels, diacetyls and so on.
Will bottle conditioning eventually take care of too-high temperature by products. Or is there a level beyond which these are permanent?