Just curious as I made a all grain Double IPA and they usually want to blow the lid off. This one was 1.76 and used 1056 yeast. The temperature here was dipping in the -2's at night and cellar got down around 48 degrees.
I add yeast and let stand a a few hours at room temp and when fermentation started I took to the cellar. Usually its around 58 degrees. My fermenting chamber is being repaired so I have not been paying attention to the temp in cellar.
It's been a week and its still bubbling away albeit slow. It never needed a blow off. I did use a starter and it took off within an hour. Just curious as this is the first DIPA I did not need a blow off tube. The first time I ever fermented so cold aswell.
I add yeast and let stand a a few hours at room temp and when fermentation started I took to the cellar. Usually its around 58 degrees. My fermenting chamber is being repaired so I have not been paying attention to the temp in cellar.
It's been a week and its still bubbling away albeit slow. It never needed a blow off. I did use a starter and it took off within an hour. Just curious as this is the first DIPA I did not need a blow off tube. The first time I ever fermented so cold aswell.