Over the last month I built a fermentation chamber out of a 14cuft chest freezer controlled by the STC-1000.
My question is this: what type of temp schedule should I follow to get the best fermentation in the shortest amount of time? I pitched a 1L starter into a Schell's London Stout about 36 hours ago. I'm controlling the fermentation with the probe insulated to the side of the bucket and set to the low end of the range (66*) for Wyeast 1968. I've heard of techniques used to facilitate or speed up the D-rest by bumping the temp up towards the end of fermentation. Is that right after the vigorous fermentation or later then that? How much temp change at a time and over what period of time?
TIA for any tips and advice. Looking forward to my first temp controlled brew! :rockin:
My question is this: what type of temp schedule should I follow to get the best fermentation in the shortest amount of time? I pitched a 1L starter into a Schell's London Stout about 36 hours ago. I'm controlling the fermentation with the probe insulated to the side of the bucket and set to the low end of the range (66*) for Wyeast 1968. I've heard of techniques used to facilitate or speed up the D-rest by bumping the temp up towards the end of fermentation. Is that right after the vigorous fermentation or later then that? How much temp change at a time and over what period of time?
TIA for any tips and advice. Looking forward to my first temp controlled brew! :rockin: