Author Topic: Belgian Temperature Step-Up Regimen  (Read 560 times)

Offline Kirk

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Belgian Temperature Step-Up Regimen
« on: October 24, 2010, 07:36:43 AM »
So, what's your regimen for stepping up the fermentation temperature on your Belgians?

I started almost 2 days ago at 60 degrees (the temp controller on the freezer).
Got very robust fermentation.  Now, things are slowing down a little.
Is this a good time to step it up a little?  62, maybe?
Kirk Howell

Offline a10t2

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Re: Belgian Temperature Step-Up Regimen
« Reply #1 on: October 24, 2010, 08:23:54 AM »
It would depend somewhat on the yeast/style, but for most things I'd start at 63°F and increase it by 2°F/day to 77°F. That would get most of your fermentation done in the 60s or low 70s.
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Offline markaberrant

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Re: Belgian Temperature Step-Up Regimen
« Reply #2 on: October 25, 2010, 08:10:20 AM »
It would depend somewhat on the yeast/style, but for most things I'd start at 63°F and increase it by 2°F/day to 77°F. That would get most of your fermentation done in the 60s or low 70s.

I start most of my ales at 64F and increase 2F/day until fermentation is complete, so very similar. 

Offline ryang

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Re: Belgian Temperature Step-Up Regimen
« Reply #3 on: October 25, 2010, 11:56:32 AM »
for all my belgians, I pitch cold (~58-60F) and let it rise naturally.  Ambient air temp is around 68.  The more vigorous ferments get just over 80.

That's the method I use and I've had great results.