What is a Temperature-Inverted fermentation?

Hello I just pick up may-june BYO, An I am look at the clone recipe of Brasserie saint james’ the wit album clone you can look at the recipe for your self on page 19. But the way this recipe say to do the fermentation is confusing. It say to do a Temperature-Inverted fermentation pitch yeast an ferment at 72F for 24 hours after the first visible sings of active fermentation an then decrease temp an hold at 64F for up to 20 days. Now I though if you took yeast from 72f down to 64F will stress the yeast

Dropping the temps might stress the yeast. But IMHO that’s the idea here. Stressing this yeast a little bit provides additional phenolics and esters that they’re aiming for.

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