Brudi Bräu on Nostr: I fermented the beer at 21°C last time but with the Ferminator, I feel cocky. I'll ...

I fermented the beer at 21°C last time but with the Ferminator, I feel cocky. I'll try 22°C this time!

I am unsure how fast Abbayé is going to work without the extra yeast nutrients but I guess that I can open the fermenter tomorrow morning and switch to an open fermentation as long as I have Kräusen.