CUSTOM-441
Robobrew v3.1 35L
I've used US-05 a bunch, and I've had good luck with fermenting it in closets with ambient temps between 64-70F depending on seasons. I recently converted a mini fridge into a fermentation/lager chamber with an inkbird and brew belt. This is my first time using it and I'm using US-05 on a Marzen style ale. Since I'm used to setting and forgetting, and not used to having control over fermentation temps, I'm a bit lost and feel like I'm over-complicating my process. Here's my plan, and I'm hoping you all can guide me from here (it should be noted I'm in no hurry to rush this beer, and I based my schedule off of John Palmers HTB pg.91-94): Chill wort to 65F in chamber, pitch, free rise to 67 and hold. After 3-4 days, or when airlock activity starts to slow, increase to 72 for a diacetyl rest for an equal amount of time.
Cheers!
Cheers!