redrocker652002
Well-Known Member
My latest brew has been sitting in the closet at around 68 degrees for about a week. Since I seem to have found a nice way to keep my temps regulated I was thinking of maybe trying to jump the temp up for a week to see how the yeast reacts. It is a Pale Ale that will be dry hopped next week after two weeks in the bucket. I used US05 yeast and have kept it at a nice 68 to 69 degrees. My thought was maybe jumping it up to about 70 to see how that goes. I know I have read some recipes do that, but wondered if it is the right thing to do. Any input would be appreciated. RR