Hi all,
On to my 3rd kit beer, a Youngs new world Saison with Belgian yeast. I've managed to grab an old fridge and have it brewing in the bucket at 28 degrees now for about 5 days. The recommended temp range was 24 - 32 I think, so I went half way, but is that the best thing to do? I have an inkbird, so can set it to whatever is optimal.
The other thing I have noticed people doing is pitching the yeast at the lower end of the temperature range for the first few days and then gradually increasing the temperature. Is this best practise?
Last question, when I bottle the saison, should I aim to put those bottles back into the brew fridge and maintain the 28 degrees for another two weeks to carbonate or should I be carbonating at a lower temp?
Cheers,
Mark
On to my 3rd kit beer, a Youngs new world Saison with Belgian yeast. I've managed to grab an old fridge and have it brewing in the bucket at 28 degrees now for about 5 days. The recommended temp range was 24 - 32 I think, so I went half way, but is that the best thing to do? I have an inkbird, so can set it to whatever is optimal.
The other thing I have noticed people doing is pitching the yeast at the lower end of the temperature range for the first few days and then gradually increasing the temperature. Is this best practise?
Last question, when I bottle the saison, should I aim to put those bottles back into the brew fridge and maintain the 28 degrees for another two weeks to carbonate or should I be carbonating at a lower temp?
Cheers,
Mark
