Hey guys,
New to probrewer sorry if this topic has been covered, couldn't find anything about it tho.
I was wondering, every yeast has its fermentation range lets say around 18C - 25C. But between those 7 degrees I can imagine the yeast would work different? Ive heard that higher around 25C more fruit flavors? Can anyone give me some tips on this?
Thank you!!!
New to probrewer sorry if this topic has been covered, couldn't find anything about it tho.
I was wondering, every yeast has its fermentation range lets say around 18C - 25C. But between those 7 degrees I can imagine the yeast would work different? Ive heard that higher around 25C more fruit flavors? Can anyone give me some tips on this?
Thank you!!!
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