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Date: 24 May 2006 17:53:19
From: HAL 9000
Subject: The Effect of Temperature on Ale
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What temperature is too high for brewing ale and what effect does that have
on the end result?
At what stages of brewing is temperature most or least critical? Primary,
secondary, in the bottle or keg...?
I partially understand answers to these questions, but I'm interested in
informed opinions from experiences.
Thanks.
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Date: 24 May 2006 11:35:20
From: Denny Conn
Subject: Re: The Effect of Temperature on Ale
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HAL 9000 wrote:
>
> What temperature is too high for brewing ale and what effect does that have
> on the end result?
>
> At what stages of brewing is temperature most or least critical? Primary,
> secondary, in the bottle or keg...?
>
> I partially understand answers to these questions, but I'm interested in
> informed opinions from experiences.
>
> Thanks.
Temerature is most critical in primary, and especially the first couple
days of primary. The higher the temp, the more likely you are to
produce a beer that's heavy on fruity esters and fusel alcohols. Fusels
give you the "rocket fuel, nail polish remover" quality that pretty much
guarantees killer headaches. For my tastes, I like to generally keep
ale fermentation temps under 68F, and prefer most at about 62-65F.
Personally, I would say anything over 70 is too warm.
----------- >Denny
--
Life begins at 60 - 1.060, that is.
Reply to denny_at_projectoneaudio_dot_com
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Date: 25 May 2006 14:59:27
From: John 'Shaggy' Kolesar
Subject: Re: The Effect of Temperature on Ale
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On Wed, 24 May 2006 17:53:19 GMT, <SorryDave@Icantdothat.com > wrote:
> What temperature is too high for brewing ale and what effect does that have
> on the end result?
Too high depends on the style and personal preference. Also keep in mind that
fermentation produces heat, and the higher the ambient temp the more active
the fermentation will be, and the more heat above ambient it will produce.
Once you get beyond a certain point, yeast will start to produce off
flavors (esters, fusels, etc).
Personally, I like to keep the fermentation in the mid 60s.
> At what stages of brewing is temperature most or least critical? Primary,
> secondary, in the bottle or keg...?
Definitely primary fermentation.
John.
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