Author Topic: Ramping up fermentation temp  (Read 1098 times)

Offline M-O-O-N That spells beer!

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Ramping up fermentation temp
« on: April 23, 2016, 07:53:55 PM »
I've read that when fermentation is complete, that it's wise to ramp up the temperature so that the yeast can finish up.  Do you stay within the ideal fermentation temperature that is suggested on the yeast pack or do you go past that?  I'm fermenting an AIH Polish Ale and it says to ferment cool for a lager like finish. The yeast strain is a WL029 Kolsch, where the ideal temps are 65F to 69F

OG was at 1.051 and after 1 week, the gravity is reading at 1.014, this has been fermenting at 65F. When do I increase the temp? What max temp would I go to and for how long?
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Offline denny

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Re: Ramping up fermentation temp
« Reply #1 on: April 23, 2016, 07:58:51 PM »
I've read that when fermentation is complete, that it's wise to ramp up the temperature so that the yeast can finish up.  Do you stay within the ideal fermentation temperature that is suggested on the yeast pack or do you go past that?  I'm fermenting an AIH Polish Ale and it says to ferment cool for a lager like finish. The yeast strain is a WL029 Kolsch, where the ideal temps are 65F to 69F

OG was at 1.051 and after 1 week, the gravity is reading at 1.014, this has been fermenting at 65F. When do I increase the temp? What max temp would I go to and for how long?

After about the 4th or 5th day of fermentation, I crank the temp into the 70-73 range.  At that point, you're past the point where you have to worry about esters and fusels being formed.  I hold it for 3 days or so, or until I see no more gravity change. But your current 1.051-1.014 isn't bad.  That might be all you'll get.
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Offline brewinhard

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Re: Ramping up fermentation temp
« Reply #2 on: April 23, 2016, 11:18:04 PM »
I usually start bumping up my temps as soon as I see the krausen just start to fall back into the beer.  This tells me that fermentation is starting to slow down. I usually will bump the temps 2-4 degrees at this point depending on style and initial fermentation temperature. This helps to keep the yeast active and cleaning up after themselves as they finish their meal. Now, bring your cleaned plate to the kitchen sink you yeasties...!!