Singleinfusion208
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Hello when I see fermentation for a given recipe say to slowly raise the temperature. Like for example the fermentation slows, slowly raise the from 68f to 72 °F (22 °C) over the last couple days, which increases the activity of any still-active yeast cells and helps ensure complete attenuation. Now how many degrees per day would slowly raise the temp be 1f per day or 2f per day?