Pschof
Well-Known Member
I am fermenting a Belgian Tripel. The recipe says to ferment at around 60 degrees during the most vigorous stage, and then bring it up to 70 or so. I don't know the actual temperature inside the ale pale. But right now it is in my basement where the ambient temperature is a little below 60. Should I bring it upstairs at some point, where the ambient temperature is a little below 70? Or is the internal temp likely to get too high?
Also, why is the recipe having me do this? Is it because the yeast produces better flavors at lower temperatures, but will likely stall out at some point if the temperature does not go up?
Also, why is the recipe having me do this? Is it because the yeast produces better flavors at lower temperatures, but will likely stall out at some point if the temperature does not go up?