Jakechan
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- Joined
- 21/11/08
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Someone a little while back posted some pics from a brewery (cant remember where/who) and an information plaque on the wall of the brewery mentioned a warm phase of fermentation. I got the impression that they were talking about initially fermenting at cool temps, then bringing the temp up higher later in the fermentation process.
Then I read Ross mention it here today as well.
Can anyone shed anymore light on this subject?
This may suit my purpose nicely as I would like to be able to stop watching my fermenter after a while and leave it to sit in warmer room temps, although that may still be too hot in Gladdy at this stage (30).
Cheers,
Jake
Then I read Ross mention it here today as well.
Can anyone shed anymore light on this subject?
This may suit my purpose nicely as I would like to be able to stop watching my fermenter after a while and leave it to sit in warmer room temps, although that may still be too hot in Gladdy at this stage (30).
Cheers,
Jake