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Hello, all,
I recently had some beers judged and they came up with phenolics in the ales. Not much - you really had to be concentrating to detect them - but there. Lagers brewed using the same process did not show phenolics at all. The one difference in process between the ales and the lagers was fermentation temperature. So I'm working two hypotheses:
- Reducing the sparge temperature from 170+ to 167 will control the slight astringency (polyphenols)
- Reducing the fermentation temperature will reduce the other phenols in the beer
Thoughts?
Thanks,
Steve
I recently had some beers judged and they came up with phenolics in the ales. Not much - you really had to be concentrating to detect them - but there. Lagers brewed using the same process did not show phenolics at all. The one difference in process between the ales and the lagers was fermentation temperature. So I'm working two hypotheses:
- Reducing the sparge temperature from 170+ to 167 will control the slight astringency (polyphenols)
- Reducing the fermentation temperature will reduce the other phenols in the beer
Thoughts?
Thanks,
Steve