I have to imagine a fairly typical experience for new brewers

involves excitedly cracking open a bottle

of their first batch of homemade beer,

gently pouring it into a glass,

giddy with the fact it actually carbonated,

then raising said glass to one's lips, only to be let down by the fact it doesn carbonated. Then raising said glass to one's lips only to be let down by the fact

it doesn't taste nearly as good as one expected. Those of a more committed bent will

head to the internet and start doing some research into ways to improve the beer that they're making and very quickly find themselves reading about perhaps the biggest mistake made by brewers of bad beer.

You're listening to the Brulosophy Podcast, I'm your host Marshall Schott and fellow contributor Malcolm Fraser is joining me on this episode to talk about

fermentation temperature particularly in regards to how it impacts ale.

One of the most commonly spouted advice for controlling, well your beer flavor in general would be

temperature, right? So I think one of the most common things people say is

temperature goes up, you get more esters, sometimes I say more phenols and obviously ails tend to be higher

temperature so more esters pheniles more character more flavor compounds put

into your beer as a result of temperature.

Well, and I think one of the, you know, one of the big arguments as well that you hear nowadays is that a lot of off-flavors and that, like, you know, like I I mentioned kind of bad beer is a function of poorly

controlled fermentation temperature and usually I think for you know for most people

fermentation temperature is getting too warm you know when you're going to

the homebrew shop and you pick up your your first equipment kit you're not really

considering you know fermentation temperature control at that point

or at least I didn't you know when I got into it now I was fortunate enough to get my

start while living in northern Washington state so it was kind of cool out and it was

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