Talk:Treehouse - Julius Clone/@comment-45291320-20200406085501

I'm liking the look of this recipe- I'm also trying to get my head around the various stages in the fermentation /clarification process- and the point to dry hop and its correct temperature. Taking this brew as an example- The yeast is pitched at 22 deg and then the wort is cooled to 18deg for primary fermentation for 5 days. THEN- it is warmed up to 21 deg- Why please? I assume that both of the conditionings at 21 deg are a trub clean. Then we dry hop -still at 21 deg for 5 days and so on for clarification etc.

What was in your mind when you raised the temp to 21 deg please? Many thanks, Alan