« on: November 06, 2015, 08:01:37 AM »
Use a tub of water and frozen one liter ice bottles to keep fermentation temps below 70.I fermented a hoppy Belgian wit with 3522 at 72F ambient recently and that beer turned out FANTASTICALLY. I really really like that yeast.
I've had beers spike above 70 that turned out fine, but starting out at 70+ is not a good plan.
A big thumbs up to 3522, though. I typically ferment it at mid-60s and let it warm up after a week or so on bigger beers.
That yeast pairs well with hop flavor perhaps better than any other Belgian strain.