MacBruver
Well-Known Member
I've searched a bit on this, but I can't really find a definitive guide. I've got a belgian pale ale fermenting with WLP550. It was oxygenated pretty heavily, and within 24 hours it was going crazy, blowing off a whole bunch. The temperature was around 75. At 36 hours, the temperature had crept up to 78, at which point I wrapped it in a wet towel, and opened the window. The next morning, doh! Temperature had dropped to 67. Since then, the yeast has been reaaaally sluggish. I've got the temperature back up to about 73 or so, but it's still real slow.
Now, I know my first mistake was letting the temperature stay that high during initial fermentation (at least from what I've read). What I have found is that you should start it lower, 68-70, and ramp it up towards the end of fermentation to the higher end, to get the belgian character. I'm not too concerned about this batch, I think it'll be fine, but for next time- what kind of time frame are we talking here? How long should the temperature be maintained at the lower end of things?
Now, I know my first mistake was letting the temperature stay that high during initial fermentation (at least from what I've read). What I have found is that you should start it lower, 68-70, and ramp it up towards the end of fermentation to the higher end, to get the belgian character. I'm not too concerned about this batch, I think it'll be fine, but for next time- what kind of time frame are we talking here? How long should the temperature be maintained at the lower end of things?