deadwolfbones
Well-Known Member
Hi guys,
Just added 6.5lb of frozen kumquats to 3 gal of saison in secondary. I fermented the beer at ~82F with WLP644 (really trying to accentuate the citrus esters). I'm wondering whether it's advisable to ramp the temp back up for aging on the fruit, or just to let it find its own level. Ambient in the room is around 68-70F, but I could use a fermwrap to bring it higher, which is what I did during fermentation.
I'd think the advantage of warming it up would be that the yeast would get back to work and chow down on the fruit, but I don't know if those temps would encourage fruit spoilage, etc.
TIA
Just added 6.5lb of frozen kumquats to 3 gal of saison in secondary. I fermented the beer at ~82F with WLP644 (really trying to accentuate the citrus esters). I'm wondering whether it's advisable to ramp the temp back up for aging on the fruit, or just to let it find its own level. Ambient in the room is around 68-70F, but I could use a fermwrap to bring it higher, which is what I did during fermentation.
I'd think the advantage of warming it up would be that the yeast would get back to work and chow down on the fruit, but I don't know if those temps would encourage fruit spoilage, etc.
TIA
