I got a recipe for a super fruity and and estery Belgian Dark Strong that says the fermentation temp is 84F. So, what does my fermentation profile look like?
For most of my ales, my ferm. schedule is:
Pitch at T-2. Hold 18 hrs.
Increase to T-1. Hold 18 hours.
T-0 until activity slows.
T+1 for 12 hours.
T+2 for 12 hours.
T+3 for 1 day.
T+4 for 1 day.
T+5 for 1 day.
T+6 for 1 day.
With "T" being the ferm temp (usually 68F).
For an 84F ferm temp, should I follow this schedule, or should I start lower and ramp up more dramatically at some point?
For most of my ales, my ferm. schedule is:
Pitch at T-2. Hold 18 hrs.
Increase to T-1. Hold 18 hours.
T-0 until activity slows.
T+1 for 12 hours.
T+2 for 12 hours.
T+3 for 1 day.
T+4 for 1 day.
T+5 for 1 day.
T+6 for 1 day.
With "T" being the ferm temp (usually 68F).
For an 84F ferm temp, should I follow this schedule, or should I start lower and ramp up more dramatically at some point?