So I've got a Belgian IPA Tripel chugging away in the basement atm. I've been readin here and there about fermentation process and temps.
As of now...i had it around 64-66 fort he 1st 3days or so.....Fermentation slowed slightly and I have since moved it to a location where I'm about 70ish atm.
My question is does this eem to fit the protocol and if so....how long should I keep it around 70+
I plan on leaving it int he primary for 4 weeks then racking to a secondary and dry hopping for about another 4 weeks
Yeast was wyeast Belgian Strong
Grains where Belgian Pale, Crystal 10L, White Wheat, and some Carravienne
The Metal Kettle Brewery
Rockdale USA est 2007
Orange Kolsch (BM's)
House Rye Pale Ale