ultravista
Well-Known Member
I brewed an imperial porter (1.093) two weeks ago, pitched a healthy 3L starter of Conan, and now it is resting at 1.018. It fermented at 68F.
At 1.018, it is still a bit sweet for my taste.
I was thinking about applying heat and bringing the carboy up to 72-75F in hopes to get a point or two. It is plausible that warming the yeast will drive further attenuation?
Summary:
At 1.018, it is still a bit sweet for my taste.
I was thinking about applying heat and bringing the carboy up to 72-75F in hopes to get a point or two. It is plausible that warming the yeast will drive further attenuation?
Summary:
- OG: 1.093
- FG: 1.018
- EST Attenuation: 80%
- Fermentation Time: 14 days
- Fermentation Temperature: 68F