tonyolympia
Well-Known Member
I'm using Wyeast 1084 in my stout, and right now, about 24hrs after inoculation, it's fermenting at about 72F, which Wyeast says is the upper limit to the temp range for this strain.
It's really going like gangbusters at 72F, and I'm curious--what would happen if the temp went up to 74F? Would fermentation stop? If it continued, what kind of flavors would result?
Finally, when it's going like gangbusters, does that mean that my attenuation is strong? Or is there no connection?
It's really going like gangbusters at 72F, and I'm curious--what would happen if the temp went up to 74F? Would fermentation stop? If it continued, what kind of flavors would result?
Finally, when it's going like gangbusters, does that mean that my attenuation is strong? Or is there no connection?