Making a brown ale and I want to ferment at 64-68 range. Should I start fermentation at 72 until active and then move.
no reason to. just keep at ~66 for the duration.
Kegged: Berlinerweisse, Dubbel, Galaxy Wheat
Bottled: Golden Strong, Mild, IIPA, Rauch
Fermenting: Saison, Imperial Wheat Stout, Brett Saison, APA, Brett Roggenbier
just keep the lid off and it will be fine
I tried that once best batch I ever made.