Hello I have question about fermenting a Biebe de Garde. I have jamil BCS book here a picture https://i.imgur.com/3F17bTw.png. How many days would I hold it at 66f before ramp it up to 70f?
It’s a farmhouse style, so I like to keep things simple in the spirit of it. Just pick a good temperature range for your top-fermenting yeast, maybe at the higher end for more ester production if you want, and then lager away once it hits terminal gravity. Nothing fancy. Markowski’s book is an excellent reference.
