Fishin-Jay
Well-Known Member
I've been thinking about this and wondering:
In your opinion, are there certain styles/recipes that are less sensitive to mash temps and fermentation temps when it comes to producing the final product?
Or another way to ask this would be: Are there types of beers whose mash/ferm temps aren't as crucial to the final flavor?
My gut tells me that there are no such styles/recipes, because my gut tells me that tempreature control is one of the most critical elements in making beer and that's why all of my beers so far have been ok, but not great.
I'm saving for a Johnson controller and a freezer/fridge to convert into a fermentation chamber, but in the meantime it would be great if I could make a "great" beer without perfect temp control.
In your opinion, are there certain styles/recipes that are less sensitive to mash temps and fermentation temps when it comes to producing the final product?
Or another way to ask this would be: Are there types of beers whose mash/ferm temps aren't as crucial to the final flavor?
My gut tells me that there are no such styles/recipes, because my gut tells me that tempreature control is one of the most critical elements in making beer and that's why all of my beers so far have been ok, but not great.
I'm saving for a Johnson controller and a freezer/fridge to convert into a fermentation chamber, but in the meantime it would be great if I could make a "great" beer without perfect temp control.