4 replies to this topic

[djinkc]

Brewed one today with Magnum bittering, Cents & Cascade flavor. Usually I use 1010 but decided to switch things around and ferment warm to get some fruitiness. Is around 68df going to do that? I'm usually in the low 60's with that yeast. Not too late, just pitched it a couple hours ago. Wyeast says warmer temps will do this - just haven't for a long time.

[BarelyBrews]

Brewed one today with Magnum bittering, Cents & Cascade flavor. Usually I use 1010 but decided to switch things around and ferment warm to get some fruitiness. Is around 68df going to do that? I'm usually in the low 60's with that yeast. Not too late, just pitched it a couple hours ago. Wyeast says warmer temps will do this - just haven't for a long time.

That beer sounds good.While i would agree that around 68d should bring out more fruitiness than a low 60's i usually target 64and a max of 68.My first hefevizen i ever made was 78 degrees max temp and the cloves came through so bad i could not drink it.Sorry,not much help here.

[BlKtRe]

I do them 68. Stangbat did one for me for Mugs at the same temp. Works pretty good.

[jayb151]

Brewed one today with Magnum bittering, Cents & Cascade flavor. Usually I use 1010 but decided to switch things around and ferment warm to get some fruitiness. Is around 68df going to do that? I'm usually in the low 60's with that yeast. Not too late, just pitched it a couple hours ago. Wyeast says warmer temps will do this - just haven't for a long time.

I actually did the same thing with Amarillo instead of Cascades/Cents. The beer turned out great, and I was able to use the slurry for a Barley Wine. I'm slowly falling in love with 1272. It has always turned out a great American Style Ale for me.I usually ferment at about 66-68 and I get a touch of fruitiness; It always turns out great!

[djinkc]

Thanks guys. Kinda thought so but it never hurts to check. There usually some that has done it before!

Edited by dj in kc, 27 May 2010 - 07:58 PM.