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I've brewed one batch using Voss and it was basically a pineapple juice bomb. Fermented in mid 80's.
For those who have more experience with this yeast does the taste profile carry across the entire temp range? or would there be more or less citrus flavor fermenting at the lower end or upper end?
I would like for more of the orange profile and less pineapple so that's what I am aiming for.
For those who have more experience with this yeast does the taste profile carry across the entire temp range? or would there be more or less citrus flavor fermenting at the lower end or upper end?
I would like for more of the orange profile and less pineapple so that's what I am aiming for.