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Messages - dennisw

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Yeast and Fermentation / Free rise temp for Belgian strong?
« on: January 29, 2013, 07:07:22 AM »
Yesterday I brewed a Belgian strong dark ale. I pitched a Wyeast 3787 Trappist High gravity starter at 67 deg. This morning I have active fermentation and the temp has risen to 69 deg. and I'm sure will  continue to rise. I have the ability to control the temp. With this beer and yeast combination is it better to control the temp or just let it free rise and ferment out? Thanks for any input.

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