Jeeperforlife
Well-Known Member
I have a "fizzy yellow beer" in primary right now, that i would like to finish dry and crisp. I understand that you can raise the ferment temp toward the end of primary to help the yeasties finish strong. My question is at what point can i begin raising the temp without producing alot of esters? S-05 is the yeast in use, so itll probly finish well on its own, just looking for some opinions. Btw i mashed at 150.
Thanks
Thanks