cornelius
Member
I brewed a Belgian dubbel November 13. I purchased the recipe kit from Northern. The suggested fermentation schedule is "1-2 weeks primary; 2-4 weeks secondary; 2 weeks bottle conditioning"
My plan is to leave in the primary for 6 weeks and then keg on Christmas. The Wyeast #1314 Belgian ale yeast optimum temperature is 68-70*F
The room temperature is 49-63*F
I have a heating belt which brings the temp into the 75* range.
How would you handle the fermentation schedule and temperature control in this case?
Thanks for your advice!
My plan is to leave in the primary for 6 weeks and then keg on Christmas. The Wyeast #1314 Belgian ale yeast optimum temperature is 68-70*F
The room temperature is 49-63*F
I have a heating belt which brings the temp into the 75* range.
How would you handle the fermentation schedule and temperature control in this case?
Thanks for your advice!