It seems the general consensus for fermentation temps is around 65-70* I usually ferment much lower (ales) at a constant 60-62* My ales turn out pretty nice.
But, my question for the day is about ramping temps. I know I've read about it somewhere.. Start at a lower temp for the first four days or so.. until the major fermentation is done and then ramp it up a couple of degrees per day until you hit about 70*
Pro's / Con's ????
But, my question for the day is about ramping temps. I know I've read about it somewhere.. Start at a lower temp for the first four days or so.. until the major fermentation is done and then ramp it up a couple of degrees per day until you hit about 70*
Pro's / Con's ????