Couple of temperature questions
When is the ideal time to boost up the temperature of fermentation to get those last few SG points down?
I have a 12 day old 1.067 porter, and a 4 day old 1.059 pale ale, but only 1 water bath so I need to boost up the temperature on both at the same time. I checked the porter yesterday, and it has only gone down to 1.030... It is definitely still fermenting (slow airlock activity), but I want to make sure I dont miss the boat on hitting my target. I've had attenuation issues in the past, and this was an expensive brew so I don't want to have it turn out too sweet/weak.
Also, once fermentation is complete what temperature should I let the beer age at? I have an apfelwein that I want to boost up to 72, which means both my beers would have to sit in my 60 deg apartment to age.
Cran+Razz Apfelwein, Graff, Oatmeal Stout
1 gal. test batches:
Pear Wine, Apfelwein, White Grape + Peach Wine
Ed's Robust Porter, This is my Haus Ale, Gone in 60 Seconds IPA, Hooked on ESB, Apfelwein