Mike Page
Active Member
- Joined
- Jan 13, 2018
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I've read that increasing fermentation temp once the krausen has started to settle will get the yeast going again to have a clean fermentation. I wanted the trusty internet to re assure me that would be a good idea with this specific recipe I am working on below....
I am curious because I recently built a fermentation chamber out of a mini fridge and at stc-1000 but it can really only hold one fermenter at a time. If this is a good call to raise the temp I will be able to move the fermenter out of the chamber an fill it with more beer!? The room sits right at 70° where the chamber is set at 65°. What do you guys think?
Full boil BIAB (2.91 gallon)
- 6lbs 13oz Rahr Standard 2-Row
- 10.1 Munich 1
- 4.7oz Briess Carapils
- 4.5oz Melanoidin Malt
- 4.5oz Caramel/Crystal Malt English
-.33 oz Citra @ first wort
-.56 oz Citra @ Boil 10 min
-.56 oz Citra @ Boil 15 min
-.56 oz Citra @ Boil 5 min
-.66 oz Citra @ Whirlpool
Yeast: White Labs English Ale WLP002
I am curious because I recently built a fermentation chamber out of a mini fridge and at stc-1000 but it can really only hold one fermenter at a time. If this is a good call to raise the temp I will be able to move the fermenter out of the chamber an fill it with more beer!? The room sits right at 70° where the chamber is set at 65°. What do you guys think?
Full boil BIAB (2.91 gallon)
- 6lbs 13oz Rahr Standard 2-Row
- 10.1 Munich 1
- 4.7oz Briess Carapils
- 4.5oz Melanoidin Malt
- 4.5oz Caramel/Crystal Malt English
-.33 oz Citra @ first wort
-.56 oz Citra @ Boil 10 min
-.56 oz Citra @ Boil 15 min
-.56 oz Citra @ Boil 5 min
-.66 oz Citra @ Whirlpool
Yeast: White Labs English Ale WLP002