Originally Posted by awshucks5
I have just started fermenting a Belgian Golden Strong Ale. I am controlling the temp at 72 deg. for primary. Does temp. control matter after fermentation is complete?
Temp control always matters but depends on what you're trying to achieve. If you want a little extra Belgian "funk" let it drift up toward 80 after it starts to slow down. This will also help maximize attenuation. Once it's totally done fermenting, cooling it off will help it clear to that golden the style calls for, but if you don't mind it a little cloudy you could certainly skip it. Personally, I'd drop it to 55 over a few days and let it sit for two weeks. Man, you're making me want to brew one up!!!