dbrewski
Well-Known Member
So I've got an area that is pretty much constantly at 66F where I do most of my fermenting. Then my brew area is more like 69F. I've had some diacetyl issues lately which I am beginning to think were caused by not enough oxygenation (fixing that, my Williams aeration wand came today) but I'd also like to ramp up the fermentation temp as it nears completion. Problem is, I have the above two temps to work with.
So what would be considered a good time to move the beer from 66F to 69F?
I have dunkelweizen 4 days into fermentation and the krausen is starting to drop.
Thanks
Doug
So what would be considered a good time to move the beer from 66F to 69F?
I have dunkelweizen 4 days into fermentation and the krausen is starting to drop.
Thanks
Doug