Latest DIPA - Pitching Conan like the Alchemist does for Heady Topper

[robopp]

I actually tried the 66F starting temp and raise by 1 degree per day on a pale ale. It ended up with A LOT of undesired Belgian character. I'm letting it sit in the keg for a couple more weeks, but I put a bunch of Citra and Nelson in it and I literally cannot taste either though the Belgian esters.

 

[ianmatth]

I don't get Belgian esters unless I go above 70*. How are you measuring temperature and how tight is your temperature control?

 

[robopp]

I don't get Belgian esters unless I go above 70*. How are you measuring temperature and how tight is your temperature control?

Temperature control is pretty good. I have a fridge that's controlled using a Johnson temp controller. The temperature probe is taped to the fermenter and covered with insulation. There's also a fermometer affixed to the fermenter and I'm always keeping an eye on the temperature to make sure it's hanging around (+/- 1 degree) the desired temperature. This pitch is on it's 6+ iteration though so maybe it's time to ditch it?

 

[ianmatth]

Maybe try the same technique, but start at 63*.