spiderwrangler wrote:theobrew wrote:tub of water to increase the specific gravity
You might be thinking of specific heat here... not so much increasing it as getting a larger thermal mass (SH won't change for water).
The appley flavors may be acetaldehyde which may be an indication of a fermentation that was not allowed to complete properly for one reason or another.
You're right I was... and I did mean a larger thermal mass with the specific heat of water being high... I've been searching around the forums and I think I'll try the tub of water with some small frozen water bottles.
As to the acetaldehyde, The batches that I taste it in the most are a couple of batches that I let get away from me and they sat in the secondary fermentor for over a month after being in primary for 2 weeks. Also my FG was in range. So could I be producing these flavors from some other part of my process?
