Quote:
Originally Posted by Lzen
He said between 70-80 degrees. I think he mentioned being closer to the higher end of that range (78 degrees?). What temp do you think he should have used? I am assuming this also depends on the type of beer. Correct?
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It does depend on the beer, but for the most part 65-68 degrees is pretty optimal for most ales. If you ferment that high (78 degrees), it will be faster, but depending on the yeast used, the off-flavors that will be thrown is pretty large; fusel alcohols and unwanted esters are the main ones. I have fermented high on accident a few time and know first hand how it changes the flavor.
I also can't remember how soon he bottles after taking it off the yeast, but if he says a week, just know that although the yeast may be done fermenting they still are not done doing there job. Leaving it on the yeast for just an extra week or so lets the yeast clean up after themselves and allows for a much cleaner tasting beer.