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?
I don’t think a degree or two will matter much especially if fermentation went well.
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.
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.
Assuming this is a swamp cooler setup, just draining the water would warm it up a few degrees.
exactly what I did today.