Augusto Sotero
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- Joined
- Sep 2, 2017
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Hi guys!
So, I have tried to find everywhere in books and internet about this but had no success.
What I have found, though, is that when my lager is about 50% attenuated, I should ramp up the temperature to about 18°C for the yeast to clean up themselves.
The question is: what is the proper way to ramp up the temperature? Do I need do set my temp controller like 1°C every 12 hours or so, or I can just set the temperature to 18°C ?
I don't have a heater in my fridge, so if I just set the temperature to 18°C it will naturally goes up just changing temps with the environment, would that be slow enough for my temp change?
Any thoughts would be much appreciated!
Thanks guys.
Cheers
So, I have tried to find everywhere in books and internet about this but had no success.
What I have found, though, is that when my lager is about 50% attenuated, I should ramp up the temperature to about 18°C for the yeast to clean up themselves.
The question is: what is the proper way to ramp up the temperature? Do I need do set my temp controller like 1°C every 12 hours or so, or I can just set the temperature to 18°C ?
I don't have a heater in my fridge, so if I just set the temperature to 18°C it will naturally goes up just changing temps with the environment, would that be slow enough for my temp change?
Any thoughts would be much appreciated!
Thanks guys.
Cheers