I brewed a Saison from last Mays Zymurgy Magazine
Pilsner (2 Row) Bel Grain 6.250 lb
Wheat Malt, Ger Grain 6.250 lb
Aromatic Malt Grain 8.000 oz
cara 8 Grain 8.000 oz
Sugar, Table Sugar 1.000 lb
I know now that ideally one would start off fermenting in high 60's
and slowly raise it up into the 80's. Basically I want to know if fluctuating higher temps are better
them consistent lower temps?
I don't have real efficient way to ramp up the temps of my fermentor.
The ferment started off real well but has now slowed to a crawl, or stopped all together
It's been about 10 days @ around 68. Went from 1.067 og down to 1.022.
I know I should try and get the temp up into the 80's.
I have it sitting in a cooler in a water bath.
If put some warmer water in the cooler
to try and raise the temp it likely will not hold the the temp for vary
long. So the temps will be going up and down,
Am I better off leaving it alone and seeing what happens
I also know about ferm wraps, heating pads and aquarium heaters
I am just trying to avoid buying any of them.