[denny]

Just double checking the instructions with the yeast from the manufacturer...

In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.

This leads me to believe you raise the temps whether or not fermentation is done. True?

Keep in mind that their recommendations are often geard more to yeast performance than beer quality.  Personally, I prefer to stay below the low end of the recommedations.

[flbrewer]

Ok. Probably raise up to 70-71

[flbrewer]

And by raise I mean add warmer water to my jury rigged chamber.

[denny]

Ok. Probably raise up to 70-71

I was talking more about the temps you started with.  But it's a personal preference kinda thing.  I'd advise you to try various starting temps with various yeasts to see what you like best.

[ynotbrusum]

Just double checking the instructions with the yeast from the manufacturer...

In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.

This leads me to believe you raise the temps whether or not fermentation is done. True?

Well no not true, the point is to raise the temps BEFORE fermentation is done, and allow it to finish at 72. If you waited until it was done the benefit of the temp rise is no longer valid, too soon and you risk fusels and other off flavors. 

Actually, raising the temperature after the fermentation is done can still help with speeding up the post fermentation clean up done by the yeast, prior to cold crashing - or at least that has been my experience.  I think most people raise at the end of high krausen in order to speed up the end of fermentation a bit, to prevent a stall on certain yeasts that are prone to stall as the exothermic activity subsides, and to perform a d-rest when appropriate.  I have found that the d-rest is less necessary if you keep the primary for a longer period of time - this is merely anecdotal, however, from times where I don't have a keg ready for a couple weeks after fermentation has completed.

[HoosierBrew]

Actually, raising the temperature after the fermentation is done can still help with speeding up the post fermentation clean up done by the yeast, prior to cold crashing - or at least that has been my experience.  I think most people raise at the end of high krausen in order to speed up the end of fermentation a bit, to prevent a stall on certain yeasts that are prone to stall as the exothermic activity subsides, and to perform a d-rest when appropriate.  I have found that the d-rest is less necessary if you keep the primary for a longer period of time - this is merely anecdotal, however, from times where I don't have a keg ready for a couple weeks after fermentation has completed.

+1

[archstanton]

Just double checking the instructions with the yeast from the manufacturer...

In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.

This leads me to believe you raise the temps whether or not fermentation is done. True?

Well no not true, the point is to raise the temps BEFORE fermentation is done, and allow it to finish at 72. If you waited until it was done the benefit of the temp rise is no longer valid, too soon and you risk fusels and other off flavors. 

Actually, raising the temperature after the fermentation is done can still help with speeding up the post fermentation clean up done by the yeast, prior to cold crashing - or at least that has been my experience.  I think most people raise at the end of high krausen in order to speed up the end of fermentation a bit, to prevent a stall on certain yeasts that are prone to stall as the exothermic activity subsides, and to perform a d-rest when appropriate.  I have found that the d-rest is less necessary if you keep the primary for a longer period of time - this is merely anecdotal, however, from times where I don't have a keg ready for a couple weeks after fermentation has completed.

Yes you can raise the temp and or rouse the yeast after t.g. and it will clean up a little faster than if you did nothing, which would still more than likely clean up after itself anyway. The point of the timing of raising the temps is to fully attenuate the beer and this has the added benefit of  speeding up the clean up done by the yeast- which is already happening at this point. A standard practice for me on all my ales but I would not go out of my way to do it. It will eventually get there on it's own if done right.

[Joe Sr.]

I typically keep my fermenters in my cool room for the first 24 - 36 hours and then bring them out to let them warm up to ambient and finish.

I just moved two tonight.  Currently they are 57 degrees and I expect they will rise to 68 and finish out.

I've never used mechanical means of warming, and I've given up on 3724 so I don't think I'll ever need to.

IME, the beer will rise to ambient at a relatively slow rate due to the thermal mass.  Some control the rise for a degree or two a day, but I've never been that detailed about it.

And I agree with Denny that controlling the temp at the outset is more important than controlling what temp the finish at.  57 is a little lower than I tend to go with Belgian yeasts (which is what I just moved) but it's damn cold out so that's what I got.

[klickitat jim]

In my opinion don't drop temps ever until all fermentation is complete. One exception being sour beers where lacto is pitched warm for a period of time, then temp is dropped to pitch sacrosanct or brett

You mean don't drop after raising? I was just going to keep it at the higher temp for a couple of weeks until cold crashing.

FL, what I thought you were talking about was bumping it up during active fermentation then lowering it again before fermentation was done. I wouldn't do that because you could stall it beforee its done. I prefer to pitch a couple degrees below my target temp. Let it rise to that temp and hold it there until the majority of fermentation is done. Then warm it up a degree or two per day until it is done done. After that you can do what you want with temps but note the highest temp reached AFTER fermentation is complete. You'll need that number when calculating priming sugar. Nevertheless, I dont drop temp unless fermentation is done done. I say done done because its done when final gravity is reached and done when all of the byproducts are gone, like diacetyle. Done done...

[flbrewer]

Got it....as luck would have it, it's finally getting really cold at night here in Florida. Keeping the temp up to 72 or so in my chamber is providing more difficult than thought. The beer is sticking around 68, so I think instead of raising and lowering every night, I'm just going to have to let this stay at that temp. At least until I buy a proper chamber!

[klickitat jim]

You'll be so glad when you do, and you'll wonder why it wasn't your first purchase

[flbrewer]

File this under "worrying too much" but I'm at day 5 of fermentation (gravity still moving slightly) and I realized that my beer temp was a little cooler than I expected. It's been closer to 65-66 (still in range for this yeast) but I earlier considered raising the temp.

Should I attempt to raise the temp on it or let it ride? Keep in mind, raising the temp. for me is a manual process of filling the surrounding area with water (plastic Speidel sitting in a big cooler).

[ynotbrusum]

File this under "worrying too much" but I'm at day 5 of fermentation (gravity still moving slightly) and I realized that my beer temp was a little cooler than I expected. It's been closer to 65-66 (still in range for this yeast) but I earlier considered raising the temp.

Should I attempt to raise the temp on it or let it ride? Keep in mind, raising the temp. for me is a manual process of filling the surrounding area with water (plastic Speidel sitting in a big cooler).

Totally your call - and it won't make a huge difference either way (just allow more time if you don't raise it up about now).  I have a lager in primary that I will be raising slowly starting tonight (day 5 and slowing fermentation).  Chances are it won't make a huge difference here, either, except I wanted to do a d rest on this Helles anyway, so heat was going to be applied at some point - it might as well be now.

[flbrewer]

Allow more time for....fermentation ending?

[morticaixavier]

Allow more time for....fermentation ending?

right, raising the temp will speed things up. but 65-66 is fine if you don't want to leave it alone. except with really floculent strains there isn't much worry about the yeast dropping out early.