Recommended temps? Yeast Bay and Giga Yeast seem to recommend on the “high” side for proper attenuation. I start Chico at 62° normally.
I’m thinking I’ll pitch at 64°, raise to 66° after 24 hours, and then creep up a degree a day until I hit 70°.
I go 68* for three days then let it go to 72* and it works really well for me on that schedule. I think I got that from Mitch Steele’s book.
Ok. I’ll pitch at 66°, hold until I see a good krausen, ramp and hold for 72 hours at 68°, 2° a day after that.