Subject: Strike two
Date: 1992-04-03 18:00:57 GMT
Alas, I have not had much luck with my last two batches (both Pale Ales). At
the most recent homebrewing club tasting, it was suggested to me that my
problems might be due to DMS and/or/from(?) high fermentation temperature.
According to Miller, high fermentation temps (and excess trub) can lead to
fusals, and DMS can be caused by infection.
The infection part, I can address by being more anal - looks like it might be
back to the bottle scrubber instead of the dishwasher next time.
The temperature part is tougher. Even though I think my apartment stays about
68 degrees, I live above a pizza shop, and when they fire up the ovens during
the day, the temperature in my apartment probably rises (free heat, but at what
price...). So, until I begin my search for a new place to live that has a
nice, cool basement, does anyone have any suggestions about what I might be
able to do? Does anyone have experience with yeasts that work well at higher
Also, does anyone have any good descriptions for what fusals and DMS taste
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