Hey guys,
Lately I have been fermenting my beers at around 63F-65F. The yeast I have been using has been WLP002, WLP007 and I also used 1338. I am well aware of the issues that can arise with high temp fermentations. I have not noticed any real effects as of yet other than they have been a little bit more fruity...and the yeast is still finishing out fine. Just curious to get your thoughts if there is any real issues besides yeast dropping out early, like any off flavors and such. Thanks.
Lately I have been fermenting my beers at around 63F-65F. The yeast I have been using has been WLP002, WLP007 and I also used 1338. I am well aware of the issues that can arise with high temp fermentations. I have not noticed any real effects as of yet other than they have been a little bit more fruity...and the yeast is still finishing out fine. Just curious to get your thoughts if there is any real issues besides yeast dropping out early, like any off flavors and such. Thanks.