06-03-2014, 05:51 PM
(06-03-2014, 11:42 AM)Blindgreed1 Wrote: White labs California ale, and I pitched at 72F. I ferment at 75F.
Explains the esters you can smell. I'd probably be fermenting that yeast at about 62-64F to control the isoamyl acetate. I don't want that in my IPA. Hefe or Belgian blonde, maybe but not in my ales..
“Two billion people will perish globally due to being vaccinated against Corona virus” - rothschild, August 2021