Once you've figured out how to brew without infections or other process
problems, the most important thing you can do to get consistent results is
keep the fermentation temperature in the proper range. You can't expect
proper work from the yeast if you inhibit their environment at all.
//Mike Behrendt
From: mba-bounces(a)thebarn.com [mailto:mba-bounces@thebarn.com] On Behalf Of
Dipak J. Shah
Sent: Friday, January 04, 2013 10:17 AM
To: mba(a)thebarn.com
Subject: [mba] Fermenter Heater
Hi,
Any suggestions for a cheap heater for bucket fermentation??
Also ~ What are the consequences of brewing a batch of beer at a temperature
below the range specified for the yeast? I am brewing a batch of White
House Honey Ale using Wyeast #1332 Northwest Ale yeast. The specified
temperature range for the yeast is 65-75 F and the fermenter is in the
basement with a nearly constant temperature around 53-55 F.
I have brewed several batches of high gravity beers in the same basement at
53-55 F, including a few batches of Belgian beers. I am now realizing that
the most likely reason my Belgian have been lacking the classic aroma and
taste may be because of the lower fermentation temperature. Your thoughts
and suggestions???
--
Regards,
Dipak
Tel: 612.562.8569
http://www.linkedin.com/in/djshah
This message including all attachment(s) thereto are privileged and
confidential, and intended only for the addressee(s) listed. If you are not
explicitly listed as an addressee, you are hereby notified that any
dissemination, distribution, and/or copying in any form is strictly
prohibited. Accordingly, please immediately destroy this message including
all attachment(s) thereto and all copy(ies) thereof in any form, and
immediately notify the sender.