in the past few weeks i've brewed 2 seperate repeat batches using 05. the process and recipes were the same- the only thing being different is the fermentation temp.
my basement has been holding 58-60 for about 6 weeks, so i figured i might be able to get some extra-clean tasting beers with that temp. upon tasting during the gravity samples, there is def a more pronounced fruity taste and aroma. the gravities are exactly where they are supposed to be, so this leads me to a possible conclusion... is it possible that fermenting at around 60 degrees slowed the yeast growth down to produce more esters during fermentation?
after 7-10 days at those temps, the batches were moved upstairs to a 68 degree room to finish (this is when the samples were taken.)
the yeast were hydrated properly and pitched at 60 on both batches. one other possible contributing factor is i may not have aerated enough, which would contribute to the esters. i use 05 frequently and prior to these batches i have been very pleased with the cleanness, however those batches were fermented at 65-66 degrees.
at this same time i had a blonde going with notty at the same temp... upon racking and sampling that batch there was little to no fruit aroma or taste. i know notty works great at low temps, which is another reason i think i may have just been too low for 05.
maybe next round i will increase the pitch count (1.5 packs) and aerate thoroughly and see what happens. any thoughts?
my basement has been holding 58-60 for about 6 weeks, so i figured i might be able to get some extra-clean tasting beers with that temp. upon tasting during the gravity samples, there is def a more pronounced fruity taste and aroma. the gravities are exactly where they are supposed to be, so this leads me to a possible conclusion... is it possible that fermenting at around 60 degrees slowed the yeast growth down to produce more esters during fermentation?
after 7-10 days at those temps, the batches were moved upstairs to a 68 degree room to finish (this is when the samples were taken.)
the yeast were hydrated properly and pitched at 60 on both batches. one other possible contributing factor is i may not have aerated enough, which would contribute to the esters. i use 05 frequently and prior to these batches i have been very pleased with the cleanness, however those batches were fermented at 65-66 degrees.
at this same time i had a blonde going with notty at the same temp... upon racking and sampling that batch there was little to no fruit aroma or taste. i know notty works great at low temps, which is another reason i think i may have just been too low for 05.
maybe next round i will increase the pitch count (1.5 packs) and aerate thoroughly and see what happens. any thoughts?
