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Old 04-24-2009, 08:16 AM   #1
radtek
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Default Attenuative phase

Is it a problem to raise the temp of a brew once it has reached desired FG? Even if the batch is less than a week old? I like to keep ale temps fairly stable (65-68) for weeks before kegging.

Now I want to move my fermenters out of a water bath (so I can use it) after the bulk of fermentation is done and raise the temp of the brew to 70-75F for several weeks.

I've had problems in the past with out-of-control warm ferments but they were from lag phase onwards. Bad off temp flavors...LOL Like sucking on nail polish and chewing on band-aids.

Thoughts?

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Old 04-24-2009, 01:46 PM   #2
Malticulous
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After the bulk of the fermenting is done there is little chance of off flavors. It may even be beneficial by keeping the yeast more active in the conditioning phase.

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Old 04-24-2009, 02:00 PM   #3
menschmaschine
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I don't think 70-75°F is a big deal... especially after fermentation is complete. The most important time for fermentation temperature control is early in fermentation. Think about some Belgian ales... the breweries raise the temp to ~80°F during fermentation. Depending on the storage time (more than a month or so), you could get some yeast decay (off-flavors), but you could alleviate that by transferring to a secondary and getting the beer off the trub.

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Old 04-24-2009, 02:50 PM   #4
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After primary fermentation, I always raise mine to about 75° for two weeks. I think it lessens the amount of time the beer is 'green', but that is just me.

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Old 04-24-2009, 04:40 PM   #5
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Quote:
Originally Posted by menschmaschine View Post
... Depending on the storage time (more than a month or so), you could get some yeast decay (off-flavors), but you could alleviate that by transferring to a secondary and getting the beer off the trub.
I agree - its likely that the only danger is if its too high for too long with a lot of yeast sediment laying around waiting to decay.
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