I'm currently brewing a Hefe and using Eric Warner's 30C rule. I have heard this method works well to pitch at 13C and ferment at 17C, or 12 and 18, or any other combination of 30C.
I was hoping someone could clarify something for me. I pitched at 54F, hoping to ferment at 62F. I am using temp control and a thermowell in the wort in my glass carboy. I used a starter, and the lag time was still 24 hours (possibly due to cold pitch temp or ?). It has been in active fermentation for just over 12 hours, krausen is high, and there is a lot of activity, but the temp still is at 54F.
My question is when to ramp it up to 62F?
Thanks!
I was hoping someone could clarify something for me. I pitched at 54F, hoping to ferment at 62F. I am using temp control and a thermowell in the wort in my glass carboy. I used a starter, and the lag time was still 24 hours (possibly due to cold pitch temp or ?). It has been in active fermentation for just over 12 hours, krausen is high, and there is a lot of activity, but the temp still is at 54F.
My question is when to ramp it up to 62F?
Thanks!