growold
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Word is that ale brewed at the top of a yeast's recommended temperature range will develop estery flavours.
But what can I expect from a long fermentation at the bottom of the range?
Wyeast 1728 Scottish Ale (13-24 C)
I have transferred it to the secondary fermentation container after an 80 percent drop to my expected FG.
It has held a consistent 14 degrees C throughout the primary and to now, nearing the end of the secondary.
The Larger I brewed at these temperatures the other week using S-23, as expected has turned out good.
I chose the Wyeast 1728 because my insulated fermentation box is holding a temperature within the Wyeast's tolerances.
But what can I expect from a long fermentation at the bottom of the range?
Wyeast 1728 Scottish Ale (13-24 C)
I have transferred it to the secondary fermentation container after an 80 percent drop to my expected FG.
It has held a consistent 14 degrees C throughout the primary and to now, nearing the end of the secondary.
The Larger I brewed at these temperatures the other week using S-23, as expected has turned out good.
I chose the Wyeast 1728 because my insulated fermentation box is holding a temperature within the Wyeast's tolerances.