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 > Beginners Beer Brewing Forum > Fermentation Chamber
Reply
 
LinkBack Thread Tools
Old 12-23-2011, 04:18 AM   #11
Thehopguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: san diego, ca
Posts: 509
Liked 8 Times on 4 Posts
Likes Given: 3

Default

I keep the same temp until bottling. why raise it?

__________________

On Deck: Double IPA, GTBT V3
Primary: GTBT APA
Bottled: GTBT V2, GTBT V1, Black IPA, Centennial IPA, Pumpkin Ale, Badboy IPA, Simarillo APA

Thehopguy is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2011, 07:52 AM   #12
JiltedEmu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Chula Vista, CA
Posts: 25
Default

You'd want to raise temps to get a certain character in your beer at a controlled rate (e.g. esters for Belgians) or to encourage the yeast to clean up off flavors that may have been created during the early stages of fermentation.

__________________
Primary
EdWort's Apfelwein, Exporting Dort and Munder

On Tap
Rick's Witless Witbier, Thrice Charmed Tripel, Brown Bunny Ale, Founder's Breakfast Stout Clone, Pear Cinnamon Cider Experiment, Cocoa Wooden Oats Stout
JiltedEmu is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2011, 08:25 AM   #13
sonex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: dillsburg, pa
Posts: 377
Liked 12 Times on 12 Posts
Likes Given: 4

Default

for most american ales I just ferment in primary for 3 weeks then cold crash for a week then keg. Belgians of coarse need a gradual temp increase to promote esters.

__________________
sonex is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2011, 03:37 PM   #14
PIGMAN
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: E.MEADOW, NEW YORK
Posts: 347
Liked 5 Times on 4 Posts
Likes Given: 18

Default

Quote:
Originally Posted by BOBrob View Post
Thats about what I do for ales. Helps to keep the yeast happily active for clean up. Generally 2 wks. primary, and raise temp 7-10 days to around 68F; cold crash 1-2 days and bottle. I seldom use a secondary, even dry hop in one bucket. Clear and tasty. Cheers
That's what I've been doing, thanks for confirming. Happy holidays.
__________________
PIGMO'S BREWPUB
PIGMAN 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
fermentation chamber question ckotts Beginners Beer Brewing Forum 1 10-25-2011 06:49 PM
Fermentation chamber Gmj1980 Beginners Beer Brewing Forum 15 07-21-2011 04:07 PM
Fermentation chamber bassassassin772 Beginners Beer Brewing Forum 4 02-25-2011 11:38 PM
Fermentation chamber weagle Beginners Beer Brewing Forum 3 02-25-2011 05:44 PM
Fermentation Chamber ianhey Beginners Beer Brewing Forum 9 06-23-2010 08:39 PM



Newest Threads

LATEST SPONSOR DEALS