Hey guys,
First of all, thanks so much for all the tips and tricks!
Brewed the Tripel this past weekend and I'm ~48 hours into Fermentation. Made a 10% DME Starter with 2 packs of WLP530 and had bubbling in the blowoff ~3 hours after pitching. It was pretty hot in Denver the day we brewed, so our immersion chiller got the wort down to 69F and the wort was close to 74F after auto siphoning, pitching the yeast and oxygenating. By the time bubbling started (3 hours after pitching), I had the Ferm temp at 64F. I let it climb to 65F ~36 hours after pitching.
What do people typically do from here? I work with a guy who I would consider a very high level home brewer and he recommended shutting off the temperature controls all together until you hit FG (just naturally let the temp rise, keep the chest freezer ambient temp @ ~70F. Any suggestions?
Zamil's recipe in brewing classic styles says Ferment between 64-70F, ending at 70F. Primary for ~1 week