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Author Topic: Naturally Rising Fermentation Temp - To chill or not to chill?  (Read 994 times)

Offline Chris Miller

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If I am doing a Belgian beer and the recommended fermentation temp is 72F and the temp rises naturally during fermentation, should I turn on my chiller to keep it at 72F or let it naturally rise?  For this beer I did not use the chiller and the ferm activity was very active getting up to 80F.  Any thoughts/recommendations would be appreciated.  Cheers!

Online denny

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Re: Naturally Rising Fermentation Temp - To chill or not to chill?
« Reply #1 on: August 15, 2019, 08:28:40 am »
Wow, 72 is a lot higher than I'd start a Belgian beer.  I wouldn't let it get any warmer during the first week.
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Offline KellerBrauer

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Re: Naturally Rising Fermentation Temp - To chill or not to chill?
« Reply #2 on: August 16, 2019, 05:59:49 am »
Wow, 72 is a lot higher than I'd start a Belgian beer.  I wouldn't let it get any warmer during the first week.

I agree.  I’ve done a number of Belgians and I like to start my fermentations at 65°F.  Then I’ll raise to the recommended LOW end temperature from the yeast lab and slowly (4-5 days) move to the recommended high end temperature to draw out some fruity esters.  Most Belgian yeasts that I know of favor a low end temperature in the mid to high 60’s.
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Online denny

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Re: Naturally Rising Fermentation Temp - To chill or not to chill?
« Reply #3 on: August 16, 2019, 08:25:23 am »
Wow, 72 is a lot higher than I'd start a Belgian beer.  I wouldn't let it get any warmer during the first week.

I agree.  I’ve done a number of Belgians and I like to start my fermentations at 65°F.  Then I’ll raise to the recommended LOW end temperature from the yeast lab and slowly (4-5 days) move to the recommended high end temperature to draw out some fruity esters.  Most Belgian yeasts that I know of favor a low end temperature in the mid to high 60’s.

Frankly,  I pretty much ignore the temp ranges manufacturers use. 
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell