A few hypothetical questions,
If ale yeast is pitched at temperatures between 90-100F, but the fermenting vessel is cooled to 65 degrees using a damp t-shirt and an ice bath over the next few hours, what off flavors will this cause?
At what temperatures do yeast start to die?
While not wanting to actually conduct this experiment for fear of ruining a beer, it would be interesting to hear the response.
Thanks,
Geoff
If ale yeast is pitched at temperatures between 90-100F, but the fermenting vessel is cooled to 65 degrees using a damp t-shirt and an ice bath over the next few hours, what off flavors will this cause?
At what temperatures do yeast start to die?
While not wanting to actually conduct this experiment for fear of ruining a beer, it would be interesting to hear the response.
Thanks,
Geoff