I'm putting together an "all glass" kit with two carboys and want to brew a DIPA but I'm a little concerned about temperature ranges where I'll be fermenting. I'm looking at somewhere between 15-18 ...
What is the appropriate way to ramp temper when say brewing a Belgian beer? Would I expect to have off flavors from the higher temps? What's the best range for ramping? Do I actively manage the temp ...
I made a batch of braggot (~46% honey) a couple of weeks ago, and used the Duvel strain (a pack of Wyeast 1388 and a vial of WLP570). Pitched at 65 and ramped it up to 82 over the course of 7 days. ...
What type of equipment do you need to build one? How do you use it? What are the realistic expectations of using one?
Or is it okay for the secondary fermentation to be colder than primary?
When fermenting a lager, what temperature should it be held at for best results?