Date: 1992-06-03 18:43:49 GMT
To add another data point, my Chimay-clone using the Wyeast Belgian ale
yeast was fermented at 58-60 F (measured on the glass outside the carboy).
It was an all grain batch that turned out great but produced copious amts
of banana and bubble gum esters during the ferment.
Now four monthes later the fruitiness has subsided to the pleasant level
and is very enjoyable. I think it is a characteristic of the yeast and
definitely not due to sanitation, especially since the banana aroma is
subsiding with age. This yeast was *very* vigourous even at 60 F.
Chimay flavor for $2.00/gal., I can't complain =:^)
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.