Wyeast 1968 - High Temp Fermentation Experience

Discussion in 'Homebrewing' started by AkaFlash, May 7, 2014.

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  1. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah


    Why did you move it after 7 days? Was the gravity stable for a couple of days? I would have left it alone to try and clean up a little. Banana and fusels...
     
    #21 FATC1TY, May 12, 2014
  2. AkaFlash

    AkaFlash Initiate (0) May 15, 2012 Pennsylvania

    Gravity was stable for 56 hours
     
    #22 AkaFlash, May 12, 2014
  3. AkaFlash

    AkaFlash Initiate (0) May 15, 2012 Pennsylvania

    Just an update on this one. This recipe is a total fruit bomb. The perceived bitterness is probably somewhere in the 40 range and nowhere near the IPA category. Interesting results. The alcoholic finish has completely subsided. The bottles are having trouble carbonating after . 1968 has an alcohol tolerance of 9% so that might have something to do with it. I'll let these sit for another month or so to see if they Carb up some more.
     
    #23 AkaFlash, Jun 9, 2014
  4. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    It's tough to control esters unless you can control temperature. I would always recommend that new brewers invest in temperature control equipment as soon as possible--even before getting AG equipment.
     
    #24 MLucky, Jun 9, 2014
    Applecrew135 and JackHorzempa like this.
  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    "I would always recommend that new brewers invest in temperature control equipment as soon as possible--even before getting AG equipment." A BIG +1 to that!

    Cheers!
     
    #25 JackHorzempa, Jun 9, 2014
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