I am planning a Belgian dark Strong inspired by Westvleteren 12. I'll be using WLP530. I'm thinking I'll pitch at 66*. My question is about the temperature ramp. Should I:
-Keep the temperature of the fermentation chamber at a constant and let the yeast free-rise
or
- Put the temperature probe in the thermowell and control the fermenting beer's temperature
If the latter, I'm thinking leaving it at 66* for 2-3 days then ramp 2 degrees per day until sitting at 80*, then leave it there until FG.
Thoughts?