« on: March 20, 2010, 11:22:09 AM »
Welcome Bigbrewski! Keep an eye out for those boil-overs !!
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Last night I made a pale ale that was sort of moderately hop bursted. All the bittering was done within the last 20 minutes and the latest additions were at 2 and 1 minutes. I'll bet it has a nice aroma.
What would be the ideal temp range for fermentation? And for Botlle conditioning?
Each yeast has an ideal range specified with it, but, for ales in general, mid-sixties would be probably be ideal. Just remember that that is the temperature of the fermenting wort itself and not the ambient temperature of the air. As was stated earlier, there can be a significant difference in the two.
Not worth it. For reasons stated above. These probably will be bought by new brewers, who will abandon them after several uses.
So, you're saying these will be the next "Fermentap"?