Given that you pitch the right amount of healthy yeast, and they ferment at the right temp, will you ever get a stuck fermentation? Just wondering about whether ramping the temp up is necessary. I usually ferment ales around 66-67 then after most of the Acton is over, ramp up to about 70. I do this because I had a stuck fermentation on a chocolate stout and porter a while back... It might have been due to them being extract/partial mash, and I'm ramping for nothing. Just wondering what your takes are on this from experience. I do all grain exclusively now.
Thanks
Thanks