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?

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.

Reply to denny_at_projectoneaudio_dot_com

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



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
[url]http://www.newsfeeds.com[/url] The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

I believe that no-one can provide a reliable answer for you.
It's most unlikely that you will be able to control your yeast temperature
to within an envelope of 4 degrees anyway, regardless of the average.
I would judge that if you can keep within 10% of the recommendation you will
be fine & unable to detect any difference.
The problem is of course, you will never have a reference standard anyway,
all other things being equal (more or less) there is sufficient variation
between individual home brews, that you can never be sure exactly what
caused which small detectable variation. Often its just age.
Most important IMHO: use a good beer yeast, I accept the recommendation of
my local brewshop on this.
Pete

"JS" <jcs4@frontiernet.net> wrote in message
news:1114689464.e4f2bdac3a6c3240a9c8b73817fa275b@teranews...[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]

"peterlonz" <peterlo@mail.com> wrote in
news:yuzce.33565$5F3.1774@news-server.bigpond.net.au:
[color=blue]
> I believe that no-one can provide a reliable answer for you.
> It's most unlikely that you will be able to control your yeast
> temperature to within an envelope of 4 degrees anyway, regardless
> of the average. I would judge that if you can keep within 10% of
> the recommendation you will be fine & unable to detect any
> difference. The problem is of course, you will never have a
> reference standard anyway, all other things being equal (more or
> less) there is sufficient variation between individual home brews,
> that you can never be sure exactly what caused which small
> detectable variation. Often its just age. Most important IMHO: use
> a good beer yeast, I accept the recommendation of my local
> brewshop on this. Pete
>[/color]
I still don't fully understand the benefits of good yeast, I'm not
challenging the wisdom of them, I just don't understand. What kind of
flavour difference would be noticed between, say, baking yeast and a
packet of something that costs $10. Also, what is it that stops
manufacturers of cheap brewing yeasts finding a strain of the same
quality as the expensive stuff and producing at the same cheaper price?
Or is it just expensive because they produce small quantities of a
bunch of specialty strains?

peter

On 05 May 2005 19:11:16 GMT, "Peter.QLD" <a@b.c> wrote:
[color=blue]
>"peterlonz" <peterlo@mail.com> wrote in
>news:yuzce.33565$5F3.1774@news-server.bigpond.net.au:
>[color=green]
>> I believe that no-one can provide a reliable answer for you.
>> It's most unlikely that you will be able to control your yeast
>> temperature to within an envelope of 4 degrees anyway, regardless
>> of the average. I would judge that if you can keep within 10% of
>> the recommendation you will be fine & unable to detect any
>> difference. The problem is of course, you will never have a
>> reference standard anyway, all other things being equal (more or
>> less) there is sufficient variation between individual home brews,
>> that you can never be sure exactly what caused which small
>> detectable variation. Often its just age. Most important IMHO: use
>> a good beer yeast, I accept the recommendation of my local
>> brewshop on this. Pete
>>[/color]
>I still don't fully understand the benefits of good yeast, I'm not
>challenging the wisdom of them, I just don't understand. What kind of
>flavour difference would be noticed between, say, baking yeast and a
>packet of something that costs $10. Also, what is it that stops
>manufacturers of cheap brewing yeasts finding a strain of the same
>quality as the expensive stuff and producing at the same cheaper price?
>Or is it just expensive because they produce small quantities of a
>bunch of specialty strains?
>
>peter[/color]

Do your own experiments, then decide for yourself. I use baking yeast
as my backup and get great beer, comparing dry "ale yeast" to dry
"baking yeast." Dry lager yeast does seem to make better beer than
either baking or ale yeast, in my opinion - or maybe I just like
lager.

$10 a packet? Low end Doric yeast is <$1 a packet and most of the
others $1.50+. For between $5 and $10 you can have liquid yeast. In
the US . . .

The liquid yeasts are more varied and variable, and can be worth the
difference in cost (especially if you keep them going by reusing the
old yeast). The yeast offers a lot of the subtlety that makes the
difference between good and exceptional.

Experiment.

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
[url]http://www.newsfeeds.com[/url] The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

"default" <default@defaulter.net> wrote in message
news:shal71dqh0inosv8n5op4bmmce6aa317lg@4ax.com...[color=blue]
> On 05 May 2005 19:11:16 GMT, "Peter.QLD" <a@b.c> wrote:
>[color=green]
>>"peterlonz" <peterlo@mail.com> wrote in
>>news:yuzce.33565$5F3.1774@news-server.bigpond.net.au:
>>[color=darkred]
>>> I believe that no-one can provide a reliable answer for you.
>>> It's most unlikely that you will be able to control your yeast
>>> temperature to within an envelope of 4 degrees anyway, regardless
>>> of the average. I would judge that if you can keep within 10% of
>>> the recommendation you will be fine & unable to detect any
>>> difference. The problem is of course, you will never have a
>>> reference standard anyway, all other things being equal (more or
>>> less) there is sufficient variation between individual home brews,
>>> that you can never be sure exactly what caused which small
>>> detectable variation. Often its just age. Most important IMHO: use
>>> a good beer yeast, I accept the recommendation of my local
>>> brewshop on this. Pete
>>>[/color]
>>I still don't fully understand the benefits of good yeast, I'm not
>>challenging the wisdom of them, I just don't understand. What kind of
>>flavour difference would be noticed between, say, baking yeast and a
>>packet of something that costs $10. Also, what is it that stops
>>manufacturers of cheap brewing yeasts finding a strain of the same
>>quality as the expensive stuff and producing at the same cheaper price?
>>Or is it just expensive because they produce small quantities of a
>>bunch of specialty strains?
>>
>>peter[/color]
>
> Do your own experiments, then decide for yourself. I use baking yeast
> as my backup and get great beer, comparing dry "ale yeast" to dry
> "baking yeast." Dry lager yeast does seem to make better beer than
> either baking or ale yeast, in my opinion - or maybe I just like
> lager.[/color]
agreed i did this too.
just i never saved the yeast
and the next time it did not work
[color=blue]
>
> $10 a packet? Low end Doric yeast is <$1 a packet and most of the
> others $1.50+. For between $5 and $10 you can have liquid yeast. In
> the US . . .
>
> The liquid yeasts are more varied and variable, and can be worth the
> difference in cost (especially if you keep them going by reusing the
> old yeast). The yeast offers a lot of the subtlety that makes the
> difference between good and exceptional.
>
> Experiment.
>[/color]
yes yes yes
[color=blue]
> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
> News==----
> [url]http://www.newsfeeds.com[/url] The #1 Newsgroup Service in the World! 120,000+
> Newsgroups
> ----= East and West-Coast Server Farms - Total Privacy via Encryption
> =----[/color]