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Registered
Join Date: Sep 2002
Location: Green-Salem, NC
Posts: 3,914
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Quote:
Originally Posted by VINMAN
Dont know about wine, but when I make my beer I keep it in a room no warmer than 65. Over 70 will ruin it.
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For most Ale yeast yes, but not necessarily. I have a heffeweizen bubbling away right now. I'm keeping it upstairs where it's warmer(72ish) because that's what the yeast profile calls for, and the warmer temperature profile seems to produce more banana + clove which this style is known for.
Quote:
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I am not a wine maker, only a beer brewer, but I would look up the yeast characteristics and see the recommended fermentation temperature.
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^ I would do this.
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Tim
1973 911T
2005 VW GTI
"Dave, hit the brakes, but don't look like your htting the brakes...what? I DON'T KNOW, BRAKE CASUAL!!!" dtw's thoughts after nearly rear ending a SHP officer
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