« on: April 30, 2010, 05:07:27 pm »
So I'm lagging a bit lately and I realize that my dubbel is still sitting on the cake (as are a cream ale and a stout). For some reason I thought a long coolish LATE fermentation was good for the dubbel, as long as it was after the initial temperature ramp-up suggested for this style, which I tried to do. At the end of two+ weeks it had been in the low seventies for almost a week. Judging it done, I let it settle into the ambiant temp which is about 60-64* where it has sat for the past couple of weeks+/-.
I can't remember if the cooler "secondary" fermentation was a good idea or if I am just confusing it with my cream ale.
I guess my question is: when the temp ramp-up has happened, should the beer stay at that warmer temp.? or is it OK to let it fall back down, or even encourage it to go lower? I thought the higher ferm temps were to produce certain flavor characteristics but extended times at the higher temps would produce off -flavors, however, leaving the beer on the yeast at the later, lower temp., would still allow them to "clean-up".
Is that clear as mud yet? I'm gonna go walk the dog.