hey, a friend and i have our first all grain brew in the primary at the moment. we pitched it at 20C and it took a couple of days to get going. i have mentioned to him that people slowly ramp up fermentation for several reasons. they appear to be so different flavours develop, and to make sure it attenuates properly. what would happen if it just stayed at 20C?
this also leads me to my next question. it's a chimay red clone and we are going to secondary. if we did ramp the primary up to say a conservative 25C, what temp should the secondary be kept at? 16C? will that halt any activity?
this also leads me to my next question. it's a chimay red clone and we are going to secondary. if we did ramp the primary up to say a conservative 25C, what temp should the secondary be kept at? 16C? will that halt any activity?