+1
Yes you can raise the temp and or rouse the yeast after t.g. and it will clean up a little faster than if you did nothing, which would still more than likely clean up after itself anyway. The point of the timing of raising the temps is to fully attenuate the beer and this has the added benefit of speeding up the clean up done by the yeast- which is already happening at this point. A standard practice for me on all my ales but I would not go out of my way to do it. It will eventually get there on it’s own if done right.
I typically keep my fermenters in my cool room for the first 24 - 36 hours and then bring them out to let them warm up to ambient and finish.
I just moved two tonight. Currently they are 57 degrees and I expect they will rise to 68 and finish out.
I’ve never used mechanical means of warming, and I’ve given up on 3724 so I don’t think I’ll ever need to.
IME, the beer will rise to ambient at a relatively slow rate due to the thermal mass. Some control the rise for a degree or two a day, but I’ve never been that detailed about it.
And I agree with Denny that controlling the temp at the outset is more important than controlling what temp the finish at. 57 is a little lower than I tend to go with Belgian yeasts (which is what I just moved) but it’s damn cold out so that’s what I got.
FL, what I thought you were talking about was bumping it up during active fermentation then lowering it again before fermentation was done. I wouldn’t do that because you could stall it beforee its done. I prefer to pitch a couple degrees below my target temp. Let it rise to that temp and hold it there until the majority of fermentation is done. Then warm it up a degree or two per day until it is done done. After that you can do what you want with temps but note the highest temp reached AFTER fermentation is complete. You’ll need that number when calculating priming sugar. Nevertheless, I dont drop temp unless fermentation is done done. I say done done because its done when final gravity is reached and done when all of the byproducts are gone, like diacetyle. Done done…
Got it…as luck would have it, it’s finally getting really cold at night here in Florida. Keeping the temp up to 72 or so in my chamber is providing more difficult than thought. The beer is sticking around 68, so I think instead of raising and lowering every night, I’m just going to have to let this stay at that temp. At least until I buy a proper chamber!
You’ll be so glad when you do, and you’ll wonder why it wasn’t your first purchase
File this under “worrying too much” but I’m at day 5 of fermentation (gravity still moving slightly) and I realized that my beer temp was a little cooler than I expected. It’s been closer to 65-66 (still in range for this yeast) but I earlier considered raising the temp.
Should I attempt to raise the temp on it or let it ride? Keep in mind, raising the temp. for me is a manual process of filling the surrounding area with water (plastic Speidel sitting in a big cooler).
Totally your call - and it won’t make a huge difference either way (just allow more time if you don’t raise it up about now). I have a lager in primary that I will be raising slowly starting tonight (day 5 and slowing fermentation). Chances are it won’t make a huge difference here, either, except I wanted to do a d rest on this Helles anyway, so heat was going to be applied at some point - it might as well be now.
Allow more time for…fermentation ending?
right, raising the temp will speed things up. but 65-66 is fine if you don’t want to leave it alone. except with really floculent strains there isn’t much worry about the yeast dropping out early.
Did you mean if I want to leave it alone?
yes