« on: May 14, 2013, 02:05:05 PM »
I made a batch of the More Fun Blonde Belgian Pale Ale on AHA Big Brew Day on 5/4/13. My second all-grain batch, done with BIAB. The recipe fermentation schedule was to pitch Wyeast 3787 Trappist High Gravity Ale at 65F, ramp to 75F over 36 hours and finish at 75F. Since I didn't want to mess with a starter, I pitched two smack packs to make sure I had enough viable cells. I probably took 48 hours to ramp from 65 to 75 in my chamber, and it's been in the chamber for a total of ten days now.
This is the highest temps I've fermented at, most of my ales have been in the 62-65 range. At those temps, I leave beers in primary for 3-4 weeks, skip secondary and go straight to keg. How long should I ferment this BPA for, and is there any need for a secondary? TIA for the inputs....