I'm fermenting this recipe:
http://www.homebrewersassociation.org/h ... ipa-clone/
The recipe states to "Ferment at 66°F (19°C) for two days, then allow temperature to rise to 74°F (6°C), " I fermented at 18.9 C for two days and I bumped it up one degree C last night and will do the same tonight and tomorrow night, bringing it to 21.9 by tomorrow.
Issue is, I'm going out of town all weekend and won't be back until Monday afternoon. I don't trust the person checking on the house for me to not fuck up the temperature change, so what do you suggest I do in this case? Leave it at 21.9 C/ 71F?