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Yeast and Fermentation
GY054 - Vermont Ale (Conan)
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Topic: GY054 - Vermont Ale (Conan)
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Stevie
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 6858
GY054 - Vermont Ale (Conan)
«
on:
January 10, 2015, 02:22:47 pm »
Recommended temps? Yeast Bay and Giga Yeast seem to recommend on the "high" side for proper attenuation. I start Chico at 62° normally.
I'm thinking I'll pitch at 64°, raise to 66° after 24 hours, and then creep up a degree a day until I hit 70°.
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brewday
Brewer
Posts: 453
Re: GY054 - Vermont Ale (Conan)
«
Reply #1 on:
January 10, 2015, 02:43:07 pm »
I go 68* for three days then let it go to 72* and it works really well for me on that schedule. I think I got that from Mitch Steele's book.
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Stevie
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 6858
Re: GY054 - Vermont Ale (Conan)
«
Reply #2 on:
January 10, 2015, 06:19:07 pm »
Ok. I'll pitch at 66°, hold until I see a good krausen, ramp and hold for 72 hours at 68°, 2° a day after that.
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American Homebrewers Association | AHA Forum
General Category
Yeast and Fermentation
GY054 - Vermont Ale (Conan)