MatchstickBrewingCo.
Well-Known Member
I recently purchased an STC 1000+ from brewsbysmith so I'm finally jumping on the temp control train! I couldn't be more excited about it, but as it comes closer to brew day I'm thinking about the best practices when it comes to the temp schedule.
Can anyone give me an idea of what they do temp wise? I'm making a Stone IPA clone with the Wyeast West Coast IPA yeast. At what temp do you think I should pitch the yeast? What temp should I keep it at and for how long?
Should I ramp the temp up towards the end of fermentation? If so, how high? What temp should I keep it at during secondary fermentation/dry hopping? Etc.
Any experience or comments will help!
Can anyone give me an idea of what they do temp wise? I'm making a Stone IPA clone with the Wyeast West Coast IPA yeast. At what temp do you think I should pitch the yeast? What temp should I keep it at and for how long?
Should I ramp the temp up towards the end of fermentation? If so, how high? What temp should I keep it at during secondary fermentation/dry hopping? Etc.
Any experience or comments will help!