Instead of cooling I would be warming it. 60-65 for 3-4 days to make sure fermentation is complete and byproducts reabsorbed. Then slowly cool to as close to 30 as you can get it. Lager for at least 4 weeks. 6 is better.
Well I am pleased to say I took a sample on day 5 and it is down to 1.020 from 1.075. The sample tastes incredible. No belgian character whatsoever. Big fruity taste. Peach galore. Blends beautifully with the hops. There may be something to pitching low with this yeast. To clarify I pitched at...
Anyone ever had conan get up 71-72 during peak fermentation (day2) and if so how did it turn out? I've used it several times now and never had it create this much heat overnight. It was 66 at 10 last night and 71.5 at 8 this morning. Also as an expriment I pitched at .65mil/ml/deg plato. Maybe...
Thats an awful lot of hops for a 3 gallon batch. Its more like a brown ipa. Remember you are getting some added ibu's with the flameout and whirpool additions. Personally i havent used more than 2-3 oz of hops in my brown ales. 5 gallon batches.
A 68 to 70 degree room is most likely too warm. Fusels are created at higher than optimal ferm temps. Most likely at the peak of fermentation activity it got into the mid 70's somewhere. I like to ferment my ales in a 60-62 degree basement. This usually keeps my ferm temps in check somewhere in...