I am fermenting a Belgian quad which should end up at 11 .6. Due to in efficiencies in my route process is probably going to end up more like a 9%. I used three vials of wlp530 yeast in the starter and fermentation went bonkers. It's been 6 days and fermentation is still active. I've been holding the temperature steady at 66 degrees.
The recipe calls for an increase in the fermentation temperature up to 75 how does that look? Should I increase it once active fermentation stops by a degree per day? Should I start increasing it now by a degree per day?
I plan to Rack this beer into the secondary and add coconut, does that affect my temperature plan at all?
The recipe calls for an increase in the fermentation temperature up to 75 how does that look? Should I increase it once active fermentation stops by a degree per day? Should I start increasing it now by a degree per day?
I plan to Rack this beer into the secondary and add coconut, does that affect my temperature plan at all?