xscotto
07-25-2005, 07:43 PM
Howdy,
I understand that fermenting in warmer temperatures can add a fruitiness to the flavor, and I have experienced that. The puzzling thing to me is that it only seems to effect certain recipies. In the summertime our house is typically between 76 and 78 degrees, and I have fermented a number of beers at that temperature. Some end up fruity, some do not.
Are only certain malts effected by this? Is it a gravity or unfermented sugar issue? I'm just trying to figure out what recipies to avoid during the summertime, because quite honestly I don't like fruity beers. I know that eventually I'll have to build a wort chiller, but I'd like to put that off until next spring if possible.
Thanks!
I understand that fermenting in warmer temperatures can add a fruitiness to the flavor, and I have experienced that. The puzzling thing to me is that it only seems to effect certain recipies. In the summertime our house is typically between 76 and 78 degrees, and I have fermented a number of beers at that temperature. Some end up fruity, some do not.
Are only certain malts effected by this? Is it a gravity or unfermented sugar issue? I'm just trying to figure out what recipies to avoid during the summertime, because quite honestly I don't like fruity beers. I know that eventually I'll have to build a wort chiller, but I'd like to put that off until next spring if possible.
Thanks!