BeerTools Discussion Forum

I would chill the wort to about 75 degrees. 90 F is pretty warm for any ale fermentation, but I suppose it might give you that fruity, phenolic and estery Belgian thing. 75F is still on the warm side, but it seems more within the yeasts comfort zone?

I've gone 4+ weeks with a pale ale (kolsch) on the yeast and it turned out drinkable. It wasn't my favorite beer ever, but it was fine. I was worried, but it wasn't the end of it. Bottling was such a chore that i'd procrastinate racking or bottling the latest batch. Now that I'm kegging, I'm much mo...

Are you brewing all grain or extract? There are certain qualities that are unique to extract brewing and can create off flavors that might persist from batch to batch. I find that extract beers have a certain "extract" tang to them that comes from the concentration process. I guess it's an...