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Wyeast 3522

I’m fermenting a NB Surly Cynic PM right now, it was brewed on Sunday. The Belgian Ardennes Wyeast 3522 was a slow starter at first but 48 hours later it started really producing a lot of CO2. Also, the Kräusen is about 3 inches thick and the temperature has risen about 6 degrees (66 -72).

Question is, should I let the temp keep rising or should I stuff the carboy in a cooler spot?


Keep it in the temp range…preferably on the low end of the range.

Depends on what you want to get out of it. I like that yeast at both ends of the temp spectrum. If making something more delicate, I like to keep the temps in check. But if I’m making a big Belgian ipa I like to let it warm up and thrown off a lot of those great Belgian esters.


Gulden Draak is one of my favorite Belgian ales, I know this will not be nearly as strong but are you saying I’ll get some of the banana / fruit flavor if I let the temp go up?

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