Hello all.
I have a belgian golden strong which i started at 64 for a few days, then bumped to 67, then intended to bump to 70.... (the goal being the mid eighties over about 10 days).
But I guess my temp controller and I aren't getting along. I set the tempt to 70 in the morning, got home from work, and was shocked to find it at 56!
The krausen had retreated and were headed south.
So I've been slowly raising it back up, and the yeast seem to be churning away. My question is, will this thing taste funky? It's probably better that the temp spiked colder, as opposed to warmer, but, any idea what I should expect?
Many thanks!
