[COHO] phenolic beer

[Mark Mott]

What temp did you pitch at? A lot of phenols can develop durning the cool
down time.

On 6/10/08, Tim Howe <thowe at bendtel.net> wrote:
>
> On Tue, 10 Jun 2008 09:58:55 -0700
> "Mark Mott" <markmott at gmail.com> wrote:
>
> > WIthout knowing all the specifics, i would look first at fermentaion
> temps
> > as higher temps can lead to more phenols, but again I don't know the
> > specfics to this problem.
>
>        I've been able to hold my ferment temps around 68 degrees.  This was
> a
> source of early problems for me, so I am pretty careful about it.
>
> --TimH
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