My scottish wee heavy is fermenting at 65F right now. But the recipe that I am following say too Ferment at 65 °F start, raising the temperature gradually to 70f the last 1⁄3 of fermentation. Now I know to determine where the last 1/3 you need to take multi hydrometer reading’s but I am wounding if I can just wing it meaning could I just rise the temp on day 4 or day 5
I would just wing it. I raise my fermentation temp at 72 hours to help finish out. After 72 hours there is less risk of off flavors and fusel alcohol.
I usually wait until airlock activity is seriously slowing if the airlock is working properly, then raise the temp. It’s close enough without having things more precise.