LLBeanJ
Well-Known Member
I'd increase the temp 1° per day until you hit 75°. The thing with Belgian yeast is that you don't want to let it decrease in temp or the little buggers will want to go to sleep.
Anyone have a New Belgium Abbey clone recipe?
- Thread starter Beernip
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Beernip
Well-Known Member
Using wlp500 the yeast wanted to rise naturally up 10* over a week and it worked well. Just don't let it get over 80*.
yeah, I read earlier in this thread I think that you can get a lot of banana at a higher temp. I am looking for a good balance like the commercial has
