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Old 03-18-2010, 09:13 PM   #1
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Default 60F or 67F (need 65F)

Really wasnt sure what to put for the title of this...

Basically I am going to brew an IPA and it seems that the suggested temp is about 63-64-65 from all that I have read.

I have one spot in the house that is ~67F and one that is ~60F.

I was thinking that the day I brew I could put in the closet (67F) and then the next day after fermentation has cranked, I can move it to the 60F basement and the yeast would bring the wort temp up to where I am shooting to be at.

Otherwise I will have it is the 67 ambient temp and likely bump into the 70s I am thinking.

Or should I just start and leave it in the 60F basement?

Thanks for any input on this!

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Old 03-18-2010, 09:18 PM   #2
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Start it out @ 60F until the bulk of the fermentation is done & then move it to a warmer location to get it to finish. What yeast BTW? That could make a difference too....

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Old 03-18-2010, 09:22 PM   #3
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Start it out @ 60F until the bulk of the fermentation is done & then move it to a warmer location to get it to finish. What yeast BTW? That could make a difference too....
Wyeast 1056- Temperature Range: 60-72F

So you are saying the opposite of what I was thinking? Actually that may ring a bell... is it better to keep the ferm temp low at the start (how long) then move to the 68 closet?

I hope to hear some help on this... Opinions please?
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Old 03-18-2010, 09:24 PM   #4
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I agree on low then high. Give it a week at 60F, then move it.

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Old 03-18-2010, 09:32 PM   #5
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I agree on low then high. Give it a week at 60F, then move it.
Wow. Ok... that sounds like a plan. When I put it at 60F the yeast activity should bump it up into the mid 60s I guess. Then after a week move to where I got the temp at 66-67ish.

Now, is this because of the situation (brewing an IPA) I am in or should I follow this sort of a procedure with other beers?

And if it is dependent upon the beer... how do I know what temp to start/finish at? Do I find the range of the yeast and then start at the lower end... then move to the higher end after a week?

Anyone with insight, tips, general advice on this would be greatly appreciated. I did search but this question really wasnt answered.
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Old 03-18-2010, 09:33 PM   #6
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I agree on low then high. Give it a week at 60F, then move it.
Yep, me too.

Jamil talks in some of his podcasts about doing just that- bring the temp up at the very end to coax the last few points of attenuation out, and to clean up any off-flavors.
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Old 03-18-2010, 09:41 PM   #7
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So then is it pretty standard to start a beer at the low end of its temp range... then move to the upper end after a week or so?

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Old 03-18-2010, 09:44 PM   #8
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So then is it pretty standard to start a beer at the low end of its temp range... then move to the upper end after a week or so?
I think so. I don't always do that, since I don't have a big choice in temperatures at my house. But I know that Jamil has recommended it to me in conversations about this.
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Old 03-18-2010, 10:08 PM   #9
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This is actually very good practice. The yeast will generate a good amount of heat on their own, and towards the end, that will actually die off, so it'll start to cool back down. The trick as far as I see it is moving it at the right time. You don't really want it to go from 60-67 on its own, back down to 60, and then back up to 67. The yeast will likely just stall when it drops back down to 60, so watch that. But sitting it in a 67 degree closet will give you 75 degree fermentation temps, and that's just too warm.

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Old 03-19-2010, 09:53 AM   #10
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I think I was a little worried about fermentation STARTING at 60F I didnt know if that was warm enough to get it going...

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