9/9
Collembola!
So, I will be trying my first triple, and I have some questions about the fermentation temp.
I am using Wyeast 3787 (and suggested by the recipe in BYO), and the recipe says to ferment near the top of the suggested temps for the yeast, which the Wyeast site lists as 78F. However, I have read here that with Belgian beers you usually want to start with lower temps and then raise into the higher ones.
So, what is the best schedule for this? My original plan would be to pitch around 65F, keep it as close to 65F for about the first 48 hours. Then, raise it to about 70F over the next 24 hours, to 75F over the next 24 hours after that and then maintain a temp around 75F for the rest of the primary fermentation.
Does this sound reasonable? Any other suggestions?
As always, thanks in advance. I don't know what I would do without this place.
I am using Wyeast 3787 (and suggested by the recipe in BYO), and the recipe says to ferment near the top of the suggested temps for the yeast, which the Wyeast site lists as 78F. However, I have read here that with Belgian beers you usually want to start with lower temps and then raise into the higher ones.
So, what is the best schedule for this? My original plan would be to pitch around 65F, keep it as close to 65F for about the first 48 hours. Then, raise it to about 70F over the next 24 hours, to 75F over the next 24 hours after that and then maintain a temp around 75F for the rest of the primary fermentation.
Does this sound reasonable? Any other suggestions?
As always, thanks in advance. I don't know what I would do without this place.