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!
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