pdickerson76
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- Apr 25, 2020
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I always try and read threads before I post. I don't wanna be that guy, posting the same thing. I've read mixed things about increasing temps during active fermentation.
I brewed black IPA on memorial day. 1.088 OG. Used 1.5 packs of US-05 that was rehydrated. Fermentation fridge set at 65. Pitched at 4 pm. By 6 am Tuesday morning it had slight activity, burping. Took off well throughout the day. I check it every day. Blow off tube had some nice chunks in it. This morning it's still burping every 2-3 seconds. Temps solid at 65. When and why should I increase temps? How much increase at a time? What's the max temp I should reach and what are the benefits of doing this. Thanks all!
I brewed black IPA on memorial day. 1.088 OG. Used 1.5 packs of US-05 that was rehydrated. Fermentation fridge set at 65. Pitched at 4 pm. By 6 am Tuesday morning it had slight activity, burping. Took off well throughout the day. I check it every day. Blow off tube had some nice chunks in it. This morning it's still burping every 2-3 seconds. Temps solid at 65. When and why should I increase temps? How much increase at a time? What's the max temp I should reach and what are the benefits of doing this. Thanks all!