- Jan 9, 2013
- Reaction score
- Pasadena, MD
Hmm...depends on how much yeast character you want. I usually pitch at around 65F and every day increase by 2F until I'm at 75F, then the next day increase by 3F per day until at 85F. Then hold at 85F for 3 days or so...
Then test gravity. If you like the flavor then chill and package.
If you want, you can bring it back down to 68F and store for another week then taste again....if you are satisfied then cold crash (maybe apply finings) and package.
bear in mind that after chilling and packaging, some cold conditioning will continue to improve in subtle ways.