Just brewed the HOUBLONMONSTRE TRIPEL IPA kit from Norther Brewer last Saturday. I had a crazy fermentation that lasted almost a week then slowed the past few days. OG 1.072, took a reading this morning at 1.01 and decided to go to secondary just a few hours ago.
Here is my question. I used a fermenter wrap in my basement that kept the beer for a whole week at 78 F, hence the crazy fermentation. Without the Ferm Wrap the beer will sit at 54- 56 F in my basement. Right now, I don't plan on using the ferm wrap again. I want to condition in the secondary for 4 weeks and i am thinking that 78 F may be too warm and give the beer an off tast.
So what do you guys think? Go back to 78F or let it condition at 55 F? Or a combination of both? Here is what i know about the beer and the yeast if it helps.
-- WYEAST 3522 BELGIAN ARDENNES YEAST. One of
many great beer yeasts to produce classic Belgian ales. Phenolics
develop with increased fermentation temperatures, mild
fuitiness and complex spicy character. Apparent attenuation:
72-76%. Flocculation: high. Optimum temp: 65°-85° F.
-- 3.15 lbs Pilsen malt syrup (60 min)
-- 6 lbs Pilsen malt syrup late addition (15 min)
-- 2 lbs Corn or Priming sugar late addition (0 min)
HOPS & FLAVORINGS
-- 1 oz Yakima Magnum (60 min)
-- 1 oz Saaz (15 min)
-- 1 oz Cascade (15 min)
-- 1 oz Saaz (5 min)
-- 1 oz Cascade (5 min)
Looking forward to your comments! All my bast beers came out awesome because you guys rock and give awesome advice!