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1

Wort It will be good, if you will have a good way to stir. In 30 liters I found temperature differences of more than 20°C to be possible, and ones around 5-10°C to be pretty common. So make sure some kind of automatic stir is there, or heat really, really slowly. Safety Be sure to use system that, if probe is short circuited or missing, switches off ...


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The result is strain dependent for sure. In general, more esters is the prevailing wisdom, but more than an English ale yeast at room temperature? I've never seen the experiment done side by side so who knows. Experimentation would be needed to really suss it all out. Keeping some of the 'hybrid' strains as cool as possible can give some very clean ...


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Most lagers need to ferment below 55°F during growth phase to reduce esters and fusel alcohols. Diacetyl Rest Towards the end of the feeding phase (last couple days of primary) the temperature is raised to low ale temps 65-72° for a couple days, this gives the yeast a boost in metabolism to clean up Diacetyl. So heat is a good thing at one point in the ...


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In general, fermenting lager yeast at room temperatures would result in off flavors due to esters, diacetyl, and other components. The "California Common" is an exception to this, and the standard explanation is that the yeast strain (Wyeast 2112 or WLP810) used for this style of beer can handle higher temperatures than most lager strains. Who knows, ...



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