Have an ABS Weizenbock in the fermenter with this yeast.
I put it in my fermentation chanber and set the temp to 18.7C (65.6F). 24 hours later I bumped it up a bit (usually start low and work my way up a little).
Then, I read on here and in one of my books that this yeast tastes great fermented cooler. So, I ran down to move it down some. it was up to 19.9 (67.8F). Changed it back to 18C.
Based on bubbling, it is still fermenting, though it has never been really vigorous like some things I've read about the yeast.
Any problems with having moved the temp back down?
Nope, but warmer fermentations always equal more vigorous ones. That's all you're seeing.
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