Tomorrow I’m brewing NB’s Patersbier extract kit. Except I’m going to ferment with 3522 instead of NB’s recommended 3787. (Because the 3522 is the recommended strain for the tripel for which the Patersbier is serving as a second-stage starter.)
My question is Wyeast says 65-76, and I’ve even read 65-85. Given that I like the fruity and peppery flavors how would recommend setting my freezer’s air temp? I was thinking I need to start closer to the 65, maybe even 62 to compensate for the probe being outside the fermenter; but then raise it over the first week.
So in general, I’m asking where would you recommend I start, where should I end, and how long would you think I should take to get there?
-and putting the probe in the beer is not an option for me… I know it would be better…