Hey yall,
I was wondering if anyone has any experience with fermenting Voss at lower temps(towards the bottom of its range). 77-104 is the full range, with 95-104 being the optimal? I am currently fermenting out a medium ABV IPA(around 6.5% target) and it has been killing it.
I knocked out last night at 5pm at about 96f with my glycol set to kick on at around 100f. The starting grav was 15.5p and this morning(930am) it was down to 6.1p which is pretty kick ass. the temp this morning was around 98f(i dont know if my glycol kicked it down over night but generally when it kicks on, it over shoots by -2C so i dont think it did).
I like the ester production in my IPAs and dont mind it in other Ales, but I was wondering if Fermenting it down around 85-90F would make a big difference with ester production. It would be nice for some variety from the same yeasties.
The same question applies to Nova lager, i brewed a Red lager and a Big Vienna/marzen in the same week with a split second generation pitch. Hindsight, i should have upped the IBUs on the Red and or DHed it. They both ended around 76 Attenuation. I find them very similar with the red being a little more red and slightly hoppier.
I was wondering if a colder fermentation temp on the Nova would make a difference on the flavor?
I was wondering if anyone has any experience with fermenting Voss at lower temps(towards the bottom of its range). 77-104 is the full range, with 95-104 being the optimal? I am currently fermenting out a medium ABV IPA(around 6.5% target) and it has been killing it.
I knocked out last night at 5pm at about 96f with my glycol set to kick on at around 100f. The starting grav was 15.5p and this morning(930am) it was down to 6.1p which is pretty kick ass. the temp this morning was around 98f(i dont know if my glycol kicked it down over night but generally when it kicks on, it over shoots by -2C so i dont think it did).
I like the ester production in my IPAs and dont mind it in other Ales, but I was wondering if Fermenting it down around 85-90F would make a big difference with ester production. It would be nice for some variety from the same yeasties.
The same question applies to Nova lager, i brewed a Red lager and a Big Vienna/marzen in the same week with a split second generation pitch. Hindsight, i should have upped the IBUs on the Red and or DHed it. They both ended around 76 Attenuation. I find them very similar with the red being a little more red and slightly hoppier.
I was wondering if a colder fermentation temp on the Nova would make a difference on the flavor?