I have a flimsy aluminum cookie sheet that I keep under my carboy in
the beer fridge. So flimsy that when I loaded my blond ale onto it I
didn't realize that it had bent and was touching the cooling plate at
the back of the inside of the fridge.
The result is that a beer that should have fermented for in a week at
68f got 4 weeks of 58f before I realized the problem. So I fixed the
problem. In Brew Like a Monk there is a great table on page 174 for
White Labs yeasts[0] that shows what happens when you up or lower the
fermentation temp on some popular yeasts. It covers what esters,
phenols and other traits will show up in the final beer.
But WLP001 isn't on there. Anyone out there know what 58f will do to
the ester/phenol/body of any beer?
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