Brynildsen Recipe Question

[BeerPal]

On Sunday I brewed Matt Brynildsen's APA recipe. It call for a 2°C rise in fermentation temp "after growth complete." My question is: how do I tell when this has occurred? Is he talking about static gravity readings? Airlock bubbling activity ceased? Thoughts?

[BDawg]

I'd say once the foam starts to show on top - the lag/growth phase is over and active fermentation is beginning.

[BeerPal]

I'd say once the foam starts to show on top - the lag/growth phase is over and active fermentation is beginning.

Tough to see the foam, but I ramped the temp up to 66° just the same.

[brewinhard]

You are going to have to use your superman x-ray vision for that one!

[BDawg]

Why do you think that chicks look at him with concerned expressions on their faces?

[brewinhard]

I always thought it was because he had such a big blow-off hose...

[TastyMcD]

My interpretation from his interviews on CYBI is that if you pitch the right size starter (and of course they do at FW) you raise it 2 degrees right away (what is typically called "cooling in"). I'd raise it 2 degrees in any case. The yeast love that shit.

[BeerPal]

I always thought it was because he had such a big blow-off hose...

"Is that a refractometer in your pants or are you just glad to see me?"