Gents, I am getting ready to put down only my second batch of home brew and have a question about the fermentation temp.
I am going to brew a Becks Pilsner Style Beer Using a Morgans Candian Light extract can.
The can says to ferment at 22-30C but I have read on many forums about brewing at 15c odd for largers.
My first brew actually fermented up around 28C as I was not aware of the importance of getting the temp lower than the acceptable range and it basically tastes like a poor/watery XXXX Bitter... Doesn't taste off but not drinkable at the moment..It smelt awesome as it was fermenting strongly but the smell wasnt as good when it came to bottling time. It has been bottled for about 5 weeks now so I will leave for longer to see if it improves. The first Brew was a Morgans Blue Mountain Larger Extract Can.
I now have a fermentation fridge (given to me by my girlfriend for my birthday!) so will be able to control the temp easily.
Any suggestions or feedback wouldbe greatly appreciated!