Originally Posted by Huff360
I like to start on the lower side of the recommended range. Just as you pass high krausen bump the temp up 1 or 2 degrees. Wait a day and bump up another 1 or 2. I continue that process till I reach the upper limit of the recommended range and then give it a day or two and pretty much all activity is complete.
I also do a version of this. Normal ales I keep at around 64, then bump to 66, then to 68 over the course of a week.
Except for Belgians and lagers, obviously. Those are always a bit weird. I had to jump my saison with 3724 up to 90* for 10 days to get it down to FG!
BJCP National Beer JudgeOn deck:
German Pilsner, CAP, Golden StrongFermenting: MOVINGSouring:
#32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders BrownConditioning:
#38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy CiderDrinkin': #16 Lambic 1.0 (Drunk Monk BOS)
, #84 Fall Cider