Originally Posted by dethmutt
Raised it 4 degrees and it took off like a rocket!! Thanks for the advice!
awesome. but i'm confused how it took off in 11 minutes. it may have just been bubbles from the temperature change itself. look at the beer itself.
bring it back down now when you see signs of fermentation (some bubbles around the surface of the beer)
you may want to raise it up to 68-72 when you hit 75% attenuation. diacetyl seems fairly likely to me.