Smellyglove
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I'll be brewing a pride of London clone this weekend and from what I read in a BYO article about this beer is that they pitch at 17C, raise to 20C for main fermentation and back to 17 again.
First. Will this mean they raise it until FG is reached? Or just during the initial stormy parts of fermentation?
Second: I'll be using wy1968 for this. It says that a D-rest is needed for this yeast. If the 20C temperature is to be held until FG is reached, will I still need to do a D-rest at even higher temps after FG is reached?
If I'm supposed to turn the temperature back down when I see krausen is on its way back I guess I still have some more points left, or is this wrong, will the 1968 eat everything at once? If I still have some points left when going back to 17C, I guess it will be a small roller coaster in temperature if I'm supposed to do the D-rest also when I'm having a few points left.
How would you do it?
Sent from my GT-I9300 using Home Brew mobile app
First. Will this mean they raise it until FG is reached? Or just during the initial stormy parts of fermentation?
Second: I'll be using wy1968 for this. It says that a D-rest is needed for this yeast. If the 20C temperature is to be held until FG is reached, will I still need to do a D-rest at even higher temps after FG is reached?
If I'm supposed to turn the temperature back down when I see krausen is on its way back I guess I still have some more points left, or is this wrong, will the 1968 eat everything at once? If I still have some points left when going back to 17C, I guess it will be a small roller coaster in temperature if I'm supposed to do the D-rest also when I'm having a few points left.
How would you do it?
Sent from my GT-I9300 using Home Brew mobile app