I’ve been browsing through his book and in the back he gives all of his recipes. I find it very odd that he states that they ferment at 72°. In my thinking, that seems pretty high. I can’t think of any homebrewer’s that I know who ferments above 70 and most like to stay around 65°. Maybe it has to do with the volume that they use or perhaps turnaround time?
The massive fermenters allow for higher fermentation temps. The pressure caused by the sheer volume inhibits ester production.
They also use a proprietary yeast. Who know what it can do.
Yes… And you’re right. Ferment in the lower 60s if you can. Let it rise up at the end to clean out a bit.
Seventy-two degrees is not ridiculously high for ale yeast. In my humble opinion (and it’s just that), the reason why so many homebrewers start their fermentations artificially low is because they have problems with house microflora. Lower fermentation temps favor domesticated microbes.
So, you’re saying that we are taking advantage of microbes in our homes to help ferment our beers? Or, that fermenting at higher temps will encourage the microbes and spoil the beer?
I think the point was that at lower fermentation temperatures the yeast you’re pitching has a better chance to outcompete any stray microbes you may have picked up in your wort. If you have sloppy sanitation practices, then the typical (undesirable) microbes floating around your house may have a better chance to take a foothold.