Louz
Well-Known Member
This is my first time with a temp controlled fermentation chamber.
I'm planning a dry hop addition at the 14 day mark for 5 days followed by a 2 day cold crash, then bottling.
I've read about ramping the temp up after fermentation is over to make the yeast clean up after itself.
When and how long is that done? The last day or two of dry hopping? My fermentation is set at 70 degrees (white labs california V)... how much warmer should I go?
Also after my 2 day cold crash, should I raise the temp back up to around room temps for bottling?
Thanks
I'm planning a dry hop addition at the 14 day mark for 5 days followed by a 2 day cold crash, then bottling.
I've read about ramping the temp up after fermentation is over to make the yeast clean up after itself.
When and how long is that done? The last day or two of dry hopping? My fermentation is set at 70 degrees (white labs california V)... how much warmer should I go?
Also after my 2 day cold crash, should I raise the temp back up to around room temps for bottling?
Thanks