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Generally, most yeast created flavors will happen in the first 72 hours. After that (in general) you can start ramping up. You can also wait 4-5 days to be safe.


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I don't think that there will be a time where fermentation is still ongoing, but that there will be no off flavors generated. As I understand it, what's going on when a brewer raises the temperature for a time during fermentation, they are allowing for the generation of some off flavors. It will either fit the style of the beer, or if enough of the ...


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A little worried, perhaps, but regardless you should attempt to keep the yeast/beer itself in the yeast's ideal temperature range. If you have a temp controller, then look into getting some sort of "thermowell" to put the temp controller's sensor in the middle of the fermentor itself, but taping (and insulting) the probe against the side of the fermentor ...


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The open fermenter may ferment cooler due to the insulation of a lid, just as a pan with a lid on boils faster, but I can see the difference being huge. that is all things being equal. One difference that could potentially affect things regarding temperature would be the availability of dissolved oxygen, with more O2 available the yeast should be able to ...


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There is virtually no pressure difference between open and closed fermentation. Evaporation, on the other hand, could cool the open fermenter.


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what kind of hops and how much? You may need to increase the IBUs. Also, what is the extract made from? Check to make sure it is a 2-Row and not something with more malt backbone (i.e. Pilsner) You also may want to find a higher attenuation yeast strain.


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The "malty" taste can come from burning the sugars in the beer. When you slowly pour in the LME, vigorously stir the boil to avoid pooling on the bottom of the kettle.


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Heat it to 160F / 71.1C and hold it there for 6 seconds to pasteurize it, then add the malt sorghum. That will kill most microorganisms that might be in it, including the yeast.



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