On Thu, 28 Apr 2005 09:05:04 -0700, Denny Conn <me@privacy.net> wrote:
[color=blue]
>JS wrote:[color=green]
>>
>> 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.[/color]

Ditto Cooler slower and better



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