Originally Posted by 1Mainebrew
Ramping up the temp at the end of the week is important for this beer's attenuation, ester formation and flavor profile. These esters help to meld the spice additions better and create the crisp tartness this yeast is known for.
i think temperature control is going to be my biggest obstacle at the moment.
sitting in the closet my carboy is currently reading 78*
im sure that will mellow out with the slowing down of fermentation but you said you kept it at 70 then ramped it up to 80... i'm almost at 80 already haha
should i just try to maintain that 80? (i found a cost effective solution to building a fermwrap, i just need to find a cost effective temperature control setup)