JS wrote:[color=blue]
>
> If I use a yeast rated to be optimally fermented at 68 to 72F, but I
> let it work at average 64 to 65, what effect will this have on the
> flavor profile, as opposed to keeping it at recommended temp?[/color]

You'll make a cleaner, better tasting beer, IMO. It may be a bit slower
to ferment, but that's not a problem.

--------->Denny
--
Life begins at 60 - 1.060, that is.

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