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That’s 66F, so it’ll drop back on its own as the heat generated by fermentation subsides. Once the skins are gone, after pressing, that’ll also help with heat release.
Must temperature before pitching yeast
- Thread starter mariodolphins1010
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That’s 66F, so it’ll drop back on its own as the heat generated by fermentation subsides. Once the skins are gone, after pressing, that’ll also help with heat release.
