So I'm curious... Those of you out there using some form of temperature control, what do your temp schedules for ales look like?
I've been using a chest freezer with a dual controller, one plug controls the freezer, one plug controls a heating pad.
For my last beer using WLP 001, I pitched and set the fermenteezer at 61F, knowing fermentation is exothermic, I was hoping to hit right around 64-65F in the fermenting wort. After 48 hours I then started bumping up the temp controller by a degree per day until I hit 70F. Then I let it ride for another 3 days. Finally, I cold crashed for 48 hours then transferred to the keg. It's a great beer, no off flavors that I can taste.
I'm planning something similar for my Grape Ape APA I have in the fermenteezer now. Same yeast, started low and I've been bumping up a degree every 24 hours or so. The big difference is when I add the dry hops and grapefruit zest. I'll probably be at 70ish F by the time fermentation is complete. Should I then lower the temp for the dry hopping? Or does it not really have an effect on the hops at that point?
And like I said, just curious as to other's scheduling and temps.
Cheers.