I’ve never brewed a Cream Ale before but I’m going to give it a shot for a light macro drinker I know. You know kinda open some minds up that homebrew and micro can be a lot of things besides dark, bitter, or whatever else stereotypes are out there.
I’ve already decided on the recipe and such but I haven’t done true ales in years and when I did I was using liquid German types. Right now I’m sticking to dry strands because of summer and chose Bry-97 over US-05 do to reading about the peach flavor possibilities. What temp schedule would you go for to get a nice balanced fermentation with this yeast. I control temp to the fermentation chamber but I have no thermowell on my fermenters, I just tape the probe to the side so keep that in my mind.
I’ve already decided on the recipe and such but I haven’t done true ales in years and when I did I was using liquid German types. Right now I’m sticking to dry strands because of summer and chose Bry-97 over US-05 do to reading about the peach flavor possibilities. What temp schedule would you go for to get a nice balanced fermentation with this yeast. I control temp to the fermentation chamber but I have no thermowell on my fermenters, I just tape the probe to the side so keep that in my mind.