Fermentation Ambient Temp

[quote=“stompwampa”]

I’ll start worrying about my personal preferences and tastes once we actually make a beer that I think is halfway decent :wink:

We use Wyeast 1945[/quote]

LOL!

From NB’s description of the yeast.

You found the “more assertive ester profile” when you fermented it warm on the last batch. This one should be much better.

Is that an official NB euphemism for “tastes like crap?”

It’s probably what Wyeast wrote. But I can’t find that strain listed on there site.

Is that an official NB euphemism for “tastes like crap?”[/quote]
Esters are molecules that are produced mostly at higher fermentation temps. Something that is actually preferred in some style beers for its flavor, Belgian beers come to mind. If your are looking for a “crisp”, clean taste you do not want this so go to lower end of the temp range.

Clean and crisp is certainly not the flavor profile we’ve been getting at the higher temps - though we could have been also having some sanitation issues (which I hope we’ve fixed too).

Only time will tel with this new batch.

Thanks!