Aztec with Smooth

[tekn50]

I brewed up a batch of Aztec with a packet of smooth and a packet of pale. I let it sit for about 7 weeks in the bottle, and then 3 days in fridge. It came out tasting like a Belgain type ale. Nice, smooth, with some fruity flavors in it. I was going for something closer to Negra Modelo, instead of Corona. So I tried this, and it is good. If you have a can of it, I sugest trying it.

Have a good day.
Dave

[jpsherman]

What temps were you fermenting at? If you were in the 70'2 that would account for the fruittyness. Lower 60's would have gotten a cleaner flavor.

[tekn50]

The temp was about 72 the whole time. I thought the MB yeast didnt well that low. I will give a lower temp a go on my next one. My basement temps are coming back up. Almost to 65 degrees now, which is about were it sits in the summer.

[RickBeer]

I brew all my beers in the low to mid 60s. Keep in mind that if it's 72, when the fermentation hits peak (which may be while you're sleeping) it could be closer to 78-80. That's too high.

[mashani]

Although I agree fermenting cooler is cleaner *when using a clean non phenolic yeast*, the Mr Beer/Cooper yeast is more of an English real ale yeast and it likes it 64-69 a lot more then it does 59-63. It is not like Nottingham or S-05, or even S-04... it seems to be selected to like it a bit warmer. Which makes sense to be provided with a beer kit for newbies who will ferment in a non-temp controlled closet the first time.

It throws off lots of acetaldehyde at low temps. Maybe some folks don't taste it, but I'm a super taster of it and it bugs the crap out of me. It takes months to condition out fully. Even if I pitch 2 or 3 packs of it in a 2.5 gallon batch it's still there when fermented at 62 or <.

The reason I say the * above is because when using a yeast that makes phenols, you are simply trading phenols for esters by changing the temperature, you are not making cleaner beer. IE do you want cloves or pepper or do you want banana or bubblegum? And in what proportion? That's what temps do for you with those types of yeasts. IE if you want banana in a wheat beer and you are using WB-06 then you want to let it get up above 75.

EDIT: But yes, all that said, 64 or 65 would be better then 72 as an ambient temp for a less fruity/clean beer. Just don't try the Mr. Beer yeast at 60. It sucks at 60.