mr x wrote:3522 is a perfect yeast. It doesn't throw phenols under 72f, and gives a nice spiciness, hints of ginger, etc. Just kick a keg of BPA with that yeast, and would do it again for sure.
And wouldn't that spiciness you speak of be phenols?
No, quite different. Phenols have a higher alcohol nature to them that are usually the product of higher fermentation temperatures. Totally different from fruit/spice characteristics you can get without high temperature.
I believe you are referring to fusel alchohols which are commonly found in beers fermented above 70 degrees or so to early in the fermentation. These can come across as spicy sometimes but also can have a nasty laquer/nail polish smell and taste.
"A bad man is a good man's job, while a good man is a bad man's teacher."
Yes, that is probably a better way to say that. I guess what I was trying to way was that I find the nastier fusels of higher fermentation temps also have an enhanced spiciness to them, different from the subtle spice at the lower temperatures.
