Wrathchild
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- Joined
- Apr 11, 2021
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I brewed an English brown ale, its a caribou slobber look a like, Saturday and pitched it Saturday evening with lallamand windsor ale yeast. Packet says about 60 to 70 is optimal but my fermentation took off very quickly as I pitched at 68 degrees. By Sunday morning my tilt read 76 degrees and my room temp was 68 degrees. By Sunday evening the krausen had started falling already and vigorous fermentation almost stopped. Tilt started at 1.054 and seems to have stopped at 1.025. I dont believe the tilt that much. My question is do I have to raise the temp again for a diacetyl rest? Or should I just wait a week or two. Im not scared of a stuck fermentation but I do have a bit of unfermentable sugars in there. Fg should be alot lower then 1.025. Should be around 1.011. I know its still super early, but I was wondering if I should raise the temp being it was already high. I hope I made this understandable!