Allekornbrauer
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- Dec 11, 2016
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Hello I have a question about fermenting a Belgian blonde. The recipe that I am following say to pitch yeast at 64f an let the temperature rise slowly to 68f over the course of 1 week. So is this telling me to ferment at 64f an hold it there for 48hrs an then ramp up by 1f per day until I at 68f