I just constructed a temperature control for an old freezer so I can ferment lagers, and I'm wondering about the temperature ramp provided by BeerSmith.
The primary fermentation and diacetyl rest at a higher temperature for a few days makes sense to me. But I can't find documentation for a slowly decreasing temperature beginning at the diacetyl rest temperature. On toe contrary, on Wyeast's web site, they state that the "secondary fermentation can take from one to three weeks at temperatures starting between 39-41°F (4-5°C) and slowly falling to as low as 33°F (1°C)." That is, according to Wyeast, the secondary fermentation begins as a much lower temperature. I'm a little worried that I'm starting at 15°C and slowly dropping to about 4°C if in fact I should begin with about 5°C and end at 1°C.
Where do I find documentation for the temperature ramp suggested by BeerSmith?
The primary fermentation and diacetyl rest at a higher temperature for a few days makes sense to me. But I can't find documentation for a slowly decreasing temperature beginning at the diacetyl rest temperature. On toe contrary, on Wyeast's web site, they state that the "secondary fermentation can take from one to three weeks at temperatures starting between 39-41°F (4-5°C) and slowly falling to as low as 33°F (1°C)." That is, according to Wyeast, the secondary fermentation begins as a much lower temperature. I'm a little worried that I'm starting at 15°C and slowly dropping to about 4°C if in fact I should begin with about 5°C and end at 1°C.
Where do I find documentation for the temperature ramp suggested by BeerSmith?