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Old 03-26-2014, 04:00 AM   #1
MatthewMoisen
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Default On Raising Temperature 3-5 Days after Pitching

I've read tidbits on how it is a good idea to raise the temperature of the carboy 3-5 days after brewing to obtain a higher attenuation.

I've had trouble wrapping my head around a few of these concepts.

By how much do we raise the temperature? For how long do we keep the temperature raised?

Say the manufacturer's recommended optimal temperature range is 60-72*F (15.6-22.2*C), and we've decided to brew it at 65F(18.3C). After three to five days, do we increase our temperature based off these numbers (the optimal temperature range specified by the manufacturer and the initial brewing temperature) ? How much would we increase it?

In regards to "three or five days", that actually means "after the gravity hits a certain point. What point is that ? When it stops moving?

Why doesn't increasing the temperature like this cause unwanted ester production?

Please advise on any thing else I may have missed. Thanks.

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Old 03-26-2014, 04:33 AM   #2
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For most ales, an increase to 70 will suffice, but anywhere between 68-72 will work. You can keep the temp raised indefinitely after the majority of fermentation has completed.

The temp is raised after the majority of the fermentation is over, after this point the yeast are less likely to produce detectable amounts of undesirable flavors.

Don't concern yourself with days, activity is the indication of when you can raise the temp.

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Old 03-26-2014, 05:02 AM   #3
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It's also how more/different yeast character can be imparted to the beer... not just an attenuation thing.

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Old 03-26-2014, 05:10 AM   #4
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Great question. I've eead the threads about bumping temps a degree or so a day. But how is tgat done? I used to have a temp controlled freezer for a ferm chamber. Dont have it now. But how would I have used it to mildly increase temp by a degree or to a day?

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Old 03-26-2014, 06:15 AM   #5
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I use a swamp cooler till main fermentation has slowed then just leave it at 24c (room temp).
I then transfer to kegs when fermentation is complete then cold age it at -2 (if possible) or in the keggerator.

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Old 03-26-2014, 06:16 AM   #6
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Quote:
Originally Posted by Dan View Post
Great question. I've eead the threads about bumping temps a degree or so a day. But how is tgat done? I used to have a temp controlled freezer for a ferm chamber. Dont have it now. But how would I have used it to mildly increase temp by a degree or to a day?
I don't have a temperature controlled freezer right now, but the ambient air is 65 max and I use a Fermwrap connected to a temperature controller (actually my raspberry pi substituting as one) which turns it on when it hits say 67F and turns it off when it hits 68*F. I could increase these numbers by one each day.
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