I currently have a Belgian Quad in day 8 in the fermenter. Per the recipe I found (Denny's 400th Belgian Quad) I controlled the temp rise from 64 to 75 and am now holding it at 75 with active fermentation taking place. The recipe calls for pulling the temp back down which I am afraid to do because I don't want a stuck fermentation so close to finishing out. Does anyone have any experience with this? Why would there be any advantage to now allowing temp to fall back down before it's finished?
Thanks
Thanks