Folks,
Day three of fermentation. Obvious fermentation activity had ceased. I ramped temperature up from 66 to 70 and shook the fermenter a little. 30 minutes later, the yeast woke up and went nuts. My blowoff tube is halfway full of krausen!!!
Is this the goal of the technique for the Belgian yeasts?
Day three of fermentation. Obvious fermentation activity had ceased. I ramped temperature up from 66 to 70 and shook the fermenter a little. 30 minutes later, the yeast woke up and went nuts. My blowoff tube is halfway full of krausen!!!
Is this the goal of the technique for the Belgian yeasts?
