I brewed a Belgian Pale Ale (Jamil's Recipe) A ProMash Recipe - The Jamil Show - Belgian Pale Ale
My question is what temperature would be best for this style. Fermentation is very active after 12 hrs. I have the temp at 68F after 36 hrs and was thinking about allowing temp to increase gradually. The Wyeast site says range is 65F-85F. I'm thinking about letting it slowly approach 80F. Any comments or suggestions?
Thanks in advance
My question is what temperature would be best for this style. Fermentation is very active after 12 hrs. I have the temp at 68F after 36 hrs and was thinking about allowing temp to increase gradually. The Wyeast site says range is 65F-85F. I'm thinking about letting it slowly approach 80F. Any comments or suggestions?
Thanks in advance