Normally, you ferment at lower temperatures because your drink will taste disgusting… (there will be terrible byproducts) this article has no explanation as to why this traditional drink suddenly tastes fine with a high temperature yeast other than something about regulators accepting some shit. I imagine that traditionally they they didn’t add commercial yeast… they just opened the top of it and prayed.. and the wild yeast which probably where they live Ferments fine at higher temperatures however, I had to make this all up in my head because there is no fucking information in this entire article and certainly no science and I’m amazed it’s number three. What the is this shit
I think you need to try some kveik yeast, that might change your mind on high temperature fermentation: kveik is a Norwegian yeast, somewhat recently (last 25 years) rediscovered but brewed with for centuries, and can handle 37ºC without the byproducts.
