I brewed a Surly Cynicale (Saison) 2 weeks ago. I started the fermentation at 68* and ramped it up over the course of 2 weeks to 80*. I took a gravity reading and it's down to 1.008. At what point do I decease the temp back down for conditioning or do I condition at the higher temps. I figured the fruity/spicy character from the yeast is only created during active fermentation, is this true?
Wyeast 3522 Belgian Ardennes
- Thread starter dgoldb1
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I take the brew belt off and crash chill 3-5 days after I hit terminal gravity. 5 is when I'm lazy though.
Try a sample though. If you're still tasting things like green apple, cloying sweetness, artificial butter, let it rest longer at the elevated higher end of the recommend temp range until it dissipates (this goes for all beers)
Try a sample though. If you're still tasting things like green apple, cloying sweetness, artificial butter, let it rest longer at the elevated higher end of the recommend temp range until it dissipates (this goes for all beers)
