Question About Belgian Fermentation Temperature

[Helms]

I have a Westmalle Dubbel clone that's been fermenting for about 24 hours. Airlock activity started within an hour and it's now very active. The temperature is at 66 degrees and I plan to ramp it up to 75 or more over the next few days. I then plan on leaving it in the primary for 4 weeks.

I've been searching the forums and there's one question I've been unable to find an answer for. With such high temperatures, I'm expecting fermentation to finish in a week or so. When this happens, should I drop the temperature back down to a more reasonable level or leave it high for the remaining weeks?

 

[BeerPressure]

Do you have a recipe for that you can post?

 

[noisy123]

I have a Westmalle Dubbel clone that's been fermenting for about 24 hours. Airlock activity started within an hour and it's now very active. The temperature is at 66 degrees and I plan to ramp it up to 75 or more over the next few days. I then plan on leaving it in the primary for 4 weeks.

I've been searching the forums and there's one question I've been unable to find an answer for. With such high temperatures, I'm expecting fermentation to finish in a week or so. When this happens, should I drop the temperatures back down to a more reasonable level or leave them high for the remaining weeks?

Depending on your yeast type it could take up to a month to finish as dry as you like. Check the beer after 1 week and see if its where you want. If its done, drop the temp. Otherwise leave it going.

 

[Helms]

Thanks for the advice.

BeerPressure, I made this batch using an Austin Homebrew extract kit.