Hello I am following this recipe from BYO an it tell me to ferment at 62f for the first three days, then ramp up to 68f over a 10 days. Now would this be like 1 degree Fahrenheit everyother day?
You could increase the temperature of the beer a degree every other day if you have the means for precise control. You could also just let the temperature free rise to 68°F. I don’t think it would make too much difference for most ales or ale yeasts.
What are you brewing and which yeast is being used?
Most yeast will tell you the temp it works best. But i would. Increase. The temp slowly. Damm wish i could control. The temp. But now i am happy. Its not so warm. Rains lots. Means. My beer likes it
It’s just not that critical. I start at 63 F for 3-4 days, then just jump up to 70-72 for a couple days. A slow ramp isn’t necessary.
Like I’ve heard @denny mention (on his podcast I think) that if someone thinks you can maintain wort temp to a degree they are crazy.
And if you think you NEED to control temperatures to within one degree, you need a couple of home brews.