The exothermic effect that fermentation has, may provide you an uphill struggle when trying to cool down so you may end up getting more ester flavor compounds than desired if you are not able to control the fermentation temperature. You may end up getting some butterscotch smell/taste in your beer. Higher pitching temperatures promotes diacetyl production, and it may be so excessive that the yeast will not be able to clean it up sufficiently in the end of fermentation. There are other factors that piching and fermentation temperatures affect, one of which is the diacetyl production. Higher temperatures after the initial reproduction stage promotes higher ester formation, so if you manage to cool the wort down before the yeast have reproduced, you may be in the clear for the ester part. During the initial reproduction stage, Co-enzyme-A is busy and therefore not available for ester production. When you see visible signs of fermentation, the yeast have already done most of their initial reproducing and have started eating.Īccording to literature that I have read on the internet ( ), ester production is less during the initial reproduction stage if your wort temperature is higher due to the fact that both yeast growth and ester production need the Co-enzyme-A.
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