I am going to brew a Belgian Dubbel recipe (extract recipe) and use Safbrew S-33 yeast. Anyone have any tips on a temperature schedule for fermentation using this yeast? The temperatures indicated for the yeast have a pretty wide variance, 59-75 F.
I was thinking about holding my ferm chamber to 62-ish for three to five days, then ramping up to 68-ish to help the yeast finish up. Figured at least three weeks (OG 1.074)