3 ms·
I think it's more due to the funky high-temperature fermentation of the top-fermenting ale yeasts used. This will create more fusel alcohols than a clean bottom
by ginko 6y ago
I think it's more due to the funky high-temperature fermentation of the top-fermenting ale yeasts used. This will create more fusel alcohols than a clean bottom fermentation.
- ch4s3 6y agoWell managed ale fermentation shouldn’t produce much fusel alcohol which is a byproduct of yeast stress. Some of the DDH 8% IPAs place make now and try to turn around too fast will have some detectable fusels. There are also clean (which means low water production) ale yeasts. As a minor nit all yeasts ferment in the whole column of liquid. Ale yeasts do often form a thick Krause though.