How do you ferment it? I've been pitching around 68, bumping to 70 on Day 2 when I add DH1, bump to 72 on Day 3 and let it finish out at 72. I seem to get the most stone fruit out of it when I use this schedule.
Well, I've never used it before, but I pitched at 74 since I was wasting too much water trying to get it any colder and was too lazy to come back and pitch later, but brought it down to 68 to where it's been since then. I had planned on letting it chill there for a while until the end of fermentation and was going to raise it a little.
Thanks for your input.