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3

It also doesn't hurt to start low, leave for a couple of days, increase, leave for a couple of days, etc. I usually don't increase it once I see krausen until the krausen starts to fall, but mosts ale yeasts say 65-75, but will ferment nice and clean down at ~60. This varies by yeast, but never hurts to start a bit low. Also, raising the temp a couple of ...


4

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.


1

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 ...


0

I would guess that your hops were old or had been poorly stored. The Alpha acids drop off rapidly unless you are storing them at low temps ie in the freezer: "It has been shown that the rate of loss halves for every 15 degrees C (27 degrees F)". Exposure to oxygen also degrades the Aplha Acids in your hops. If you are using malt extract it is better to ...


1

Black malts usually contribute a roasty flavor and color enhancement. As far as I know, they shouldn't impart a fruity flavor. Caramel malts, on the other hand, do. Check your caramalts. Common flavor descriptions for roasted caramel malts between 80L and 120L are "raisin, plum, prunes, burnt sugar". See Castle Malting's Ch√Ęteau Special B or Briess's ...



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