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Old 12-05-2010, 06:14 AM   #1
deadcactus
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Default Does fermentation temperature become less of an issue after the first few days?

If you keep your ale in the sixties during the frenzied first few days of fermentation, will it do a lot of damage to let it sit in the seventies for the rest of the fermentation? I'm guessing it's not ideal, but would have a much more minor impact than poor temp control when there is a ton of fermentation going on.

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Old 12-05-2010, 06:27 AM   #2
brrman
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You pretty much right on the money. Obviously style type has a lot to do with ferm temps as well, diacetyl rests, etc...

Sometimes it is a good idea to raise the ferm temp slightly after the major part of the ferment is complete to keep the yeast working longer.

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Old 12-05-2010, 12:55 PM   #3
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^^^What he said.

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