LouBrew13
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- Nov 22, 2011
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I've recently moved my brewing into my fiancee's basement. And it's cooler than my previous brewing room in the upper 60's lower 70's. The reason I'm asking is because I have a wheat fermenting for 3 weeks now and still going strong. Having said that, every batch I've fermented down there has started really strong with one lid that blew off the bucket. Almost all of them have had krausen come through the airlock. But they're slow to finish.
Should I finish them in warmer temps after high krausen? And if so should I move them or heat with an apparatus for warming my fermenter?
Thanks and cheers
Should I finish them in warmer temps after high krausen? And if so should I move them or heat with an apparatus for warming my fermenter?
Thanks and cheers