MEPNew2Brew
Well-Known Member
- Joined
- Jan 26, 2013
- Messages
- 311
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For my IPAs, I have in the past tried to hold the fermentation temp at right around 60-62 for three to four weeks before dry hopping.
After a week or two, is it better to let the temperature rise to closer to 70 F or does it not really matter?
Please let me know your thoughts. I have an all Centennial IPA (71% 2 row, 26% Vienna and 3% carapils) that I have let drift to 64 and I am thinking of bringing it upstairs to the main floor of my house and letting it drift up to 70 or so.
Thank you.
After a week or two, is it better to let the temperature rise to closer to 70 F or does it not really matter?
Please let me know your thoughts. I have an all Centennial IPA (71% 2 row, 26% Vienna and 3% carapils) that I have let drift to 64 and I am thinking of bringing it upstairs to the main floor of my house and letting it drift up to 70 or so.
Thank you.