Andy Brosius
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- Apr 5, 2020
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I brewed my first Munich Dunkel last Saturday, and it's been fermenting nicely at 50 F since then. I'm planning to increase the temperature today for the maturation phase (following Palmer's instructions in How to Brew), but I'm not exactly certain which temperature I should increase to.
In one paragraph, he states that on day 4 of fermentation you should increase the temp by 9 F for a diacetyl rest. But in a table on the same page, it says the temperature for lagers should be raised by 14-18 F.
Which is it? What do you guys typically do?
Thanks!
In one paragraph, he states that on day 4 of fermentation you should increase the temp by 9 F for a diacetyl rest. But in a table on the same page, it says the temperature for lagers should be raised by 14-18 F.
Which is it? What do you guys typically do?
Thanks!