Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Attenuative phase
Reply
 
LinkBack Thread Tools
Old 04-24-2009, 09:16 AM   #1
radtek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: /texas/san_antonio
Posts: 158
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?

__________________
radtek is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2009, 02:46 PM   #2
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,137
Liked 56 Times on 47 Posts
Likes Given: 74

Default

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.

__________________
Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2009, 03:00 PM   #3
menschmaschine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Delaware
Posts: 3,278
Liked 34 Times on 28 Posts

Default

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.

__________________

END TRANSMISSION

menschmaschine is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2009, 03:50 PM   #4
ajwillys
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Holly Springs, NC
Posts: 1,315
Liked 23 Times on 21 Posts
Likes Given: 34

Default

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.

__________________
ajwillys is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2009, 05:40 PM   #5
giligson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Vancouver Area - Canada
Posts: 755
Liked 4 Times on 4 Posts
Likes Given: 1

Default

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.
__________________

We who are about to Brew, salute you!

giligson is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Phase 1 control box and mounting arm . lehr Brew Stands 47 09-28-2011 11:52 AM
Keggin Phase 1 Dionysos911 Bottling/Kegging 15 01-08-2009 11:45 PM
Electrical help for last phase Brewpastor Brew Stands 23 04-04-2007 03:57 PM
2 phase wiring help Brewpastor Brew Stands 12 03-01-2007 02:31 AM
just finished phase one! chainsawbrewing General Beer Discussion 5 02-25-2007 07:05 PM



Newest Threads

LATEST SPONSOR DEALS