Author Topic: Controlling yeast temperature for higher gravity beers  (Read 2820 times)

Offline Joe Sr.

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Re: Controlling yeast temperature for higher gravity beers
« Reply #15 on: October 08, 2014, 04:03:10 pm »
With bigger beers in particular I think allowing fermentation to warm up towards the end is important to get the attenuation you're looking for.

Lately, I've been fermenting at approx 60 for about a week and then bringing the fermenter out to let it rise.  Usually peaks at 68, maybe low 70s depending on the outside temp.
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