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Using a Belgian Wit Yeast how Cool Should I Start the Fermentation?
  • jlwjlw
    Posts: 16,410
    I was thinking lower 60's?
  • ThymThym
    Posts: 101,213
    really depends on the flavor profile you are going for.

    since this is a belgian ipa i would shoot low. too much banana / clove would be off putting
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,410
    would i need to hold it low? And how low?
  • ceanntceannt
    Posts: 47,526
    I would be tempted to start in the 60s.... and let it ramp up to the upper 70s after a week and a half
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 101,213
    ceannt said:

    I would be tempted to start in the 60s.... and let it ramp up to the upper 70s after a week and a half



    i would go with this temp profile. it may seem like there is a bit of lag, but the result will be a better tasting beer assuming you have a healthy pitch
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,410
    I pitched around 62* or cooler.
  • ThymThym
    Posts: 101,213
    jlw said:

    I pitched around 62* or cooler.



    that should work well. try to hold it below 65 for the first few days
    The only thing between me and a train wreck is blind luck..... - Kenny