I noticed, the brew like a monk book suggests the secondary temperate for a lot of belgianis to be very low (46-32F), while the primary is between 64-75 or even more.
Questions
1 - Has anyone managed to replicate this type of temp range?
2 - What's the deal with bottling with fresh yeast? At what FG does this need to be done?
3 - Won't the bottles burst if we do 2?
Questions
1 - Has anyone managed to replicate this type of temp range?
2 - What's the deal with bottling with fresh yeast? At what FG does this need to be done?
3 - Won't the bottles burst if we do 2?