06-03-2014, 06:20 PM
(06-03-2014, 05:51 PM)crash Wrote:That would cost me a fortune in Arizona. 107F today.(06-03-2014, 11:42 AM)Blindgreed1 Wrote: White labs California ale, and I pitched at 72F. I ferment at 75F.
Explains the esters you can smell. I'd probably be fermenting that yeast at about 62-64F to control the isoamyl acetate. I don't want that in my IPA. Hefe or Belgian blonde, maybe but not in my ales..