Physics, chemistry and biology of brewing. The causes and the effects.
2 posts • Page 1 of 1
I just brewed an ale using straight 2row and some cluster hops. I used German Wyeast 1007. I was trying to brew a straightforward beer with a fairly neutral flavour. However, I think my fermentation temp, 20C, is too high. As a result, the beer has some fruitiness that I was hoping to avoid. I suppose this is due to ester formation when the fermentation temp is too high. Unfortunately, I do not have a way to lower my fermentation temp, so am I stuck with this fruity flavour or are there some techniques I can use to reduce ester formation?
I have the same problem with not being able to control the temp. of my fermenter. I have recently started using California Lager Wyeast 2112 and it seems to have helped.Another factor is that it is starting to get cold outside allowing me to either place the fermenter outside ( temp staying between 30F and 40F) or placing it next to a drafty door. Hope this helps B.