Re: Commercial beer gives me headaches

Bill Velek wrote:

Well, I stand corrected. Thanks for the info and link. Hmmmm, I wonder
if a good strategy would be to ferment as cold as possible for the first
five days or so (speaking of ales now), transfer to secondary and gently
RAISE the temp to maybe the high seventies or low eighties to discourage
flocculation and encourage conversion of any fusels to esters plus the
yeast's consumption of other substances, and THEN 'cold condition' the
beer before raking. That seems like a lot of trouble, but would it
possibly be worth it for those 'special' beers?

I don't raise the temp nearly that much, but what you describe is pretty
much my standard procedure. I start around 62-65 for a week or 2, then
raise to 70-72 for a while at the end of primary. I think raising the
temp before xferring is a good idea since you have so much more yeast
available...kinda like a diacetyl rest.

------------>Denny

--
Life begins at 60...1.060, that is.
.

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