I've brewed a dry stout using Wyeast 1084. I pitched the yeast @ 64° and have held that temp for 5 days now. The recipe I used(Jamil's) says to raise the temp by 6 degrees in the final third of fermentation to reduce diacetyl levels.
Is this really necessary if I plan on keeping the beer in the primary for 3-4 weeks? The ambient temp of the room is about 55°, and I'm using a brew Belt that I hooked up to a dimmer so I can adjust the temp.
Is this really necessary if I plan on keeping the beer in the primary for 3-4 weeks? The ambient temp of the room is about 55°, and I'm using a brew Belt that I hooked up to a dimmer so I can adjust the temp.