Hey folks. I think I know the answer to this, but need some feedback. I have a milk stout that I've been fermenting for just over a week. My initial plan was to primary for approximately 2 weeks (give or take depending on the reading) and then secondary on vanilla.
I started at 66 degrees for Wyeast 1332 and had a stuck fermentation after about 7 days. I have read before about increasing the temp after initial fermentation to make sure that there is limited or less esters produced. So, yesterday I brought it up to 70 and fermentation has restarted.
So the questions that I have are:
1. Is this okay in general
2. Is this okay because I am moving to secondary?
Just have some general concerns as I have avoided doing a secondary in the past.
Thanks!
I started at 66 degrees for Wyeast 1332 and had a stuck fermentation after about 7 days. I have read before about increasing the temp after initial fermentation to make sure that there is limited or less esters produced. So, yesterday I brought it up to 70 and fermentation has restarted.
So the questions that I have are:
1. Is this okay in general
2. Is this okay because I am moving to secondary?
Just have some general concerns as I have avoided doing a secondary in the past.
Thanks!