Quote:
Originally Posted by Shuie
Also racked this one to a secondary today. It bubbled in the primary steadily for 7 days. The fermentation was never vigorous and the temps never got above 67. Very little fallout/dead yeast in the primary, and it still tastes like a malty syrup. I'm really not sure how this is going to turn out. I may need to leave it in the secondary for a little longer than normal.
12 lb Maris Otter
1 lb Caramel/Crystal 120L
4 oz. Belgian Aromatic malt
8 oz. Belgian Cara-Munich malt
1 lb flaked oats
1 lb turbinado @ 15min
1 lb lactose @ 15 min
1.5 oz. Tettnanger @ 4% AA (bittering)
.5 oz. Willamette (aroma)
Wyeast 1214
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1214 is supposed to be kept between 68 and 78, optimal in the middle. Low temp fermentation will be slow and you will not develop the fruity esters for the style.
When I was brewing in the winter, with 1028, I had problems since I doubt I went above 65F. The beer tasted fine, but it was missing the esters. Now, if you over do the heat, you get banana or strawberry beer.