gallagherman
Well-Known Member
I am currently fermenting JZ's Belgian Golden Strong Ale, and he suggests to pitch in the mid to low sixties and allow the fermentation temps to gradually rise to up to 84. I think the purpose of this is to effectively avoid some of the harsher fusel alcohols but to still get some characteristic esters. I am used to "normal" ales, with one constant fermentation temp. My question is, what kind of temperature schedule is good for this rising fermentation? I set my son of a fermentation chiller to 64 when I pitched and for the first day or so, then bumped it to 68, and then day three set it for 70 degrees. I don't know when to stop limiting the fermentation. I was guessing either to take the brakes off either today or tomorrow to let the carboy self-heat up to the 80s, but like I said I want to ensure I don't get any fusels. Let me know what you guys think about this strange fermentation.