Whisler85
Well-Known Member
i made a golden strong ale using 14 pounds pilsener, 3 pounds sugar, starting gravity about 1.094
recipes i have seen say to start the fermentation low and slowly raise it to 82 degrees over the course of a week
does anyone have any more specific advice that that? like, should i keep it really low the first four days and then turn it up more near the end? do i need to worry about excessive ester/phenol production if i keep it in the low 70's for the majority of the fermentation?
ive been icing the carboy for the past few days, but my temps are averaging about 72
any advice?
recipes i have seen say to start the fermentation low and slowly raise it to 82 degrees over the course of a week
does anyone have any more specific advice that that? like, should i keep it really low the first four days and then turn it up more near the end? do i need to worry about excessive ester/phenol production if i keep it in the low 70's for the majority of the fermentation?
ive been icing the carboy for the past few days, but my temps are averaging about 72
any advice?