Originally Posted by wesasmith
Maybe because I'm new to fermenting and Brewing, I was under the impression that my temp was a little cold, thus causing my last batch to get stuck at about 1.030,og was at 1.068
The fermentation process produces heat. Depending upon the type of yeast used, number of cells pitched, and the OG of the wort. The wort temperature can rise 3° to 10° in the first 24 to 36 hours of fermentation.
After about a week of fermentation, give or take a day, the wort temperature can be allowed to rise. Flavors are set during the first hours of fermentation. Extra time and slightly warmer temps allows the yeast to remain active in solution to clean up the off flavors produced by the process of fermentation.