I was listening to a Basic Brewing Radio with the guy who founded Wyeast. They were talking about adjusting temperatures during fermentation. He said for less lag time you could start at the higher end and then start dropping it. He also said for more ester production you could start on the low end and warm it up as the beer fermented.
My question is, what kind of timeline was he talking about? If I start at say 62f and want to raise it for more esters, what time period does this take place over? Same question for going from warmer to cooler. I mean, 24 hours? 48?
My question is, what kind of timeline was he talking about? If I start at say 62f and want to raise it for more esters, what time period does this take place over? Same question for going from warmer to cooler. I mean, 24 hours? 48?
