Quote:
Originally Posted by Salvelinus
I'm surprised the scores differed by that much. I'm psyched to get some beers into competition next month after reading your comments. Be good to get some feedback.
Hot alcohols (fusels generally) can be formed from fermenting too warm and not pitching enough yeast. Reading up on Belgian brewing it seems like a lot of the breweries start fermentation cool to keep fusels down and then let the temps ramp up later in the process.
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Let me know what you think, that is the one I sent you.
Looking back, we don't have a wort chiller, (need to get one). The temp was at the 72 degree range, for fermentation.
Didn't have a problem with the yeast. We used White labs, and it pushed the blow off tube assembly, off the carboy twice.
