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I am just curious if what I am experiencing is what I think it is...and if it is normal...
Up until recently, I have been using a small fridge with a heating pad in my apartment (room temp ~20°C) as a fermentation chamber to control my ale (US-5) fermentation temps. Anything from 15°C for primary to 23°C for a diacetyl rest was easily achievable. Now, the fridge is in my basement, which in the summer doesn't get much above 15°C and in the winter apparently has been sticking at about 7°C!
The good news is, the heating pad has been able to get the fermentation temp up to about 15°C and I have been able to hit my target FG.
What I am wondering though, is if what I have been thinking of a "disconnect" between malt and hops, is a side-effect of the fermentation being too cold? The beer still has body, but I kind of have the feeling that it doesn't really have the flavor to back up the hops. I tried swapping 1/2 of my dry hops into a late-addition (10 min), in the hopes that that might help, but so far hasn't made much of a difference....
Up until recently, I have been using a small fridge with a heating pad in my apartment (room temp ~20°C) as a fermentation chamber to control my ale (US-5) fermentation temps. Anything from 15°C for primary to 23°C for a diacetyl rest was easily achievable. Now, the fridge is in my basement, which in the summer doesn't get much above 15°C and in the winter apparently has been sticking at about 7°C!
The good news is, the heating pad has been able to get the fermentation temp up to about 15°C and I have been able to hit my target FG.
What I am wondering though, is if what I have been thinking of a "disconnect" between malt and hops, is a side-effect of the fermentation being too cold? The beer still has body, but I kind of have the feeling that it doesn't really have the flavor to back up the hops. I tried swapping 1/2 of my dry hops into a late-addition (10 min), in the hopes that that might help, but so far hasn't made much of a difference....
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