kirkcaldybrewer
Active Member
- Joined
- Feb 7, 2016
- Messages
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Hi All,
I have a batch of saison on the go right now. I fermented at 25C (77F) and, as per form, it shot down from 1.050 to 1.005 in 3 days (in the process yielding a very promising saison-esque gravity sample ).
I'm planning to leave it a further 2.5-3 weeks or so before kegging. My question is, should I keep it at 25C during the clean-up stage, or drop it to something more reasonable like 20-ish?
Thanks!
I have a batch of saison on the go right now. I fermented at 25C (77F) and, as per form, it shot down from 1.050 to 1.005 in 3 days (in the process yielding a very promising saison-esque gravity sample ).
I'm planning to leave it a further 2.5-3 weeks or so before kegging. My question is, should I keep it at 25C during the clean-up stage, or drop it to something more reasonable like 20-ish?
Thanks!