So I've got a Belgian IPA Tripel chugging away in the basement atm. I've been readin here and there about fermentation process and temps.
As of now...i had it around 64-66 fort he 1st 3days or so.....Fermentation slowed slightly and I have since moved it to a location where I'm about 70ish atm.
My question is does this eem to fit the protocol and if so....how long should I keep it around 70+
I plan on leaving it int he primary for 4 weeks then racking to a secondary and dry hopping for about another 4 weeks
Yeast was wyeast Belgian Strong
Grains where Belgian Pale, Crystal 10L, White Wheat, and some Carravienne