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Even down at 1.002, I've never had a beer that seemed thin or watery at all.
Pitch around 75F and let it free rise to 85F. Hold until fermentation ends and then cut off the heat and let it finish at ambient. Definitely needs a month or two of age to hit its stride at those temps.I find 3711 too bland at cooler temperatures for my tastes.
Quote from: reverseapachemaster on June 03, 2016, 08:53:05 amPitch around 75F and let it free rise to 85F. Hold until fermentation ends and then cut off the heat and let it finish at ambient. Definitely needs a month or two of age to hit its stride at those temps.I find 3711 too bland at cooler temperatures for my tastes.Hmmm. I definitely want the yeast character to be at the forefront with this beer. I may have to go with the warmer ferment and some aging.Overall really terrific posts here!
Another thing to watch out for is bitterness. Because the final beer is so dry, excessive bitterness really sticks out. I wouldn't go over 25 IBUs.