Author Topic: Fermentation Temp. Adjustment  (Read 491 times)

Offline flbrewer

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Fermentation Temp. Adjustment
« on: January 27, 2015, 12:09:41 AM »
As luck would have it, my Igloo "fermentation chamber" has held the temp of my beer within a degree or so for the past week.

Instructions on my beer say to raise a degree while dry hopping and I assume to clean up any remaining stuff.

I like to apply the "if it ain't broke don't fix it" mantra in life quite often. Before I go adding warm water to my cooler, I'm curious how much of a difference a degree raised in the beer temp. will make in the final product?


Offline Jimmy K

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Re: Fermentation Temp. Adjustment
« Reply #1 on: January 27, 2015, 12:17:43 AM »
I don't think a degree or two will matter much especially if fermentation went well.
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Offline HoosierBrew

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Re: Fermentation Temp. Adjustment
« Reply #2 on: January 27, 2015, 12:19:58 AM »
No I wouldn't worry at all about raising one degree F just to dry hop.  Though ramping up at the end of fermentation is pretty much always a good idea, to clean up and attenuate.
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Offline flbrewer

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Re: Fermentation Temp. Adjustment
« Reply #3 on: January 27, 2015, 12:35:36 AM »
No I wouldn't worry at all about raising one degree F just to dry hop.  Though ramping up at the end of fermentation is pretty much always a good idea, to clean up and attenuate.

At the end or when it's nearing the end? How may degrees are we talking?

Offline HoosierBrew

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Re: Fermentation Temp. Adjustment
« Reply #4 on: January 27, 2015, 12:40:27 AM »
No I wouldn't worry at all about raising one degree F just to dry hop.  Though ramping up at the end of fermentation is pretty much always a good idea, to clean up and attenuate.

At the end or when it's nearing the end? How may degrees are we talking?

Average strength ale - I'll go ~72 hrs then gradually raise from fermentation temp to around 72F over a couple days and leave there until I keg. Then crash and carb.
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Offline flbrewer

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Re: Fermentation Temp. Adjustment
« Reply #5 on: January 27, 2015, 01:17:58 AM »
No I wouldn't worry at all about raising one degree F just to dry hop.  Though ramping up at the end of fermentation is pretty much always a good idea, to clean up and attenuate.

At the end or when it's nearing the end? How may degrees are we talking?

Average strength ale - I'll go ~72 hrs then gradually raise from fermentation temp to around 72F over a couple days and leave there until I keg. Then crash and carb.

Well, it's been a week and fermentation is close to over.

Offline Jimmy K

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Re: Fermentation Temp. Adjustment
« Reply #6 on: January 27, 2015, 01:55:27 PM »
Well, it's been a week and fermentation is close to over.
Still won't hurt if you can manage it. Pouring warm water in seems like a PITA to me. It would be easier if you could move it to a warm area.
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Offline Joe Sr.

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Re: Fermentation Temp. Adjustment
« Reply #7 on: January 27, 2015, 03:51:50 PM »
Well, it's been a week and fermentation is close to over.
Still won't hurt if you can manage it. Pouring warm water in seems like a PITA to me. It would be easier if you could move it to a warm area.

I agree with this recommendatin.  And I can't imagine that one degree has a significant impact.  That's sort of an odd recommendation since any sort of temp control as a band within which it operates.
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Offline a10t2

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Re: Fermentation Temp. Adjustment
« Reply #8 on: January 27, 2015, 04:19:04 PM »
Assuming this is a swamp cooler setup, just draining the water would warm it up a few degrees.
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Offline flbrewer

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Re: Fermentation Temp. Adjustment
« Reply #9 on: January 28, 2015, 03:15:25 AM »

Assuming this is a swamp cooler setup, just draining the water would warm it up a few degrees.
exactly what I did today.