30C fermentation method question
Posted: Wed Apr 27, 2011 3:40 am
I'm currently brewing a Hefe and using Eric Warner's 30C rule. I have heard this method works well to pitch at 13C and ferment at 17C, or 12 and 18, or any other combination of 30C. I first heard about it on the podcast of Bavarian Hefe on the Jamil Show from 6/4/06.
I was hoping someone could clarify something for me. I pitched at 54F, hoping to ferment at 62F. I am using temp control and a thermowell in the wort in my glass carboy. I used a starter of Wyeast 3068 on a stir plate per Mr. Malty, and the lag time was still 24 hours (possibly due to cold pitch temp or ?). It has been in active fermentation for just over 24 hours, krausen is high, and there is a lot of activity, but the temp still is at 54F. It is not rising to 17C, or 62F on its own. Is this normal?
Am I supposed to wait for it to rise on it's own, or should I raise it myself and, if so, when?
Thanks!
I was hoping someone could clarify something for me. I pitched at 54F, hoping to ferment at 62F. I am using temp control and a thermowell in the wort in my glass carboy. I used a starter of Wyeast 3068 on a stir plate per Mr. Malty, and the lag time was still 24 hours (possibly due to cold pitch temp or ?). It has been in active fermentation for just over 24 hours, krausen is high, and there is a lot of activity, but the temp still is at 54F. It is not rising to 17C, or 62F on its own. Is this normal?
Am I supposed to wait for it to rise on it's own, or should I raise it myself and, if so, when?
Thanks!