I am experimenting my first batch with Wyeast 3724. I know it's common practice to ferment up tp 90f with it, slowly ramping from 70f to the 90+ to avoid a 'plateau' at 1.030.
But what to do upon the end of fermentation (near 1.00 for this yeast)?
Get the yeast from 90f to 65F for a diacetyl rest or conditionning, or just getting a proper temp before bottling?
Immediate cold crash from 90 to 35?
Do you lower the temp slowly to avoid fluctuation and shock?
But what to do upon the end of fermentation (near 1.00 for this yeast)?
Get the yeast from 90f to 65F for a diacetyl rest or conditionning, or just getting a proper temp before bottling?
Immediate cold crash from 90 to 35?
Do you lower the temp slowly to avoid fluctuation and shock?