Okay, I know you can't put beer on a schedule, the yeast work on their own timetable, 'its done when its done', etc. etc. etc.
That being said, the majority of my ales are done in 7-10 days. I ferment the majority of my ales pitched in the low-mid 60's, and let them rise up to the mid-high 60's, in some cases (belgians and saisons) continue to raise up to the low-mid 70's to finish. Now I have to say, on 90% of my beers, I am using Chico, Notty, or a Belgian yeast.
So this is my first kolsch, Jamil's recipe (10.3# pils, 0.5 vienna, mashed at 149, 75 min, 15g magnum @ 60)
I chilled to and pitched at 58, let rise up to 60, and it is cranking away 36 hours later with a minimal lag.
My question is, could I raise the temp up to 65 after 5-6 days, let it finish up at that temp, and if it is @ terminal gravity by day 13 or, stick it in the ferm chamber to lager?
I have two objectives:
1.) free up my ferm/lagering fridge (I have a couple other beers I'd like to crash/cold condition)
2.) Make an awesome kolsch
Hopefully the two aren't mutually exclusive. I know with the majority of yeasts, the most critical time to control temp is the first 48-72 hours, though longer is preferred. I have had great success in the past (for instance with a steam beer I made) pitching and conducting fermentation at 60/61, then raising up to ambient temp 65-68 after 5-6 days.
Thanks in advance!