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It depends on the strain. It depends on what you mean by ideal. The higher the temperature the faster fermentation, but yeast mortality also increases as the temperature rises. Above a certain temperature and the yeast will be killed. Around 25 decrees C is good temperature for fast fermentation without temperature related mortality. Its worth noting that a range of flavour compounds are produced during fermentation and these are very important for wine and beer making and these are also temperature dependant. The best results are often at temperature lower than those that would provide the fastest fermentation. This drives many brewing practices and shows that what's ideal for the yeast may not be what's ideal for the brewer.

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16y ago

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