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Author Topic: GY054 - Vermont Ale (Conan)  (Read 1243 times)

Offline Stevie

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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°.

Offline brewday

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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.

Offline Stevie

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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.