Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Should I increase fermentation temperature
Reply
 
LinkBack Thread Tools
Old 01-20-2010, 01:49 AM   #1
fbones24
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Freeport, NY
Posts: 44
Default Should I increase fermentation temperature

I remember reading it somewhere else on here but I can't find it now. I am on my first brew so I apologize if this has been addressed. I am 72 hours into primary fermentation and have kept it at approximately 64 degrees. Is it wise to raise the fermentation temperature at this point to closer to 70?

I remember reading this, but I could be imagining things.

__________________
fbones24 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 01:56 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,319
Liked 4785 Times on 3480 Posts
Likes Given: 956

Default

I know that Jamil Zainasheff recommends this when I listen to his podcasts, but I don't always do that. It really depends on several things- the optimum fermentation temperature of the yeast, the length of time in the primary, the yeast health, projected Fg, etc.

I guess my answer would be that it would be ok to do if you wanted to clean up any diacetyl off-flavors or if you wanted to coax a few gravity points out of the yeast. If you're already at Fg, and the beer is pretty clear, then I don't see the point.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 01:57 AM   #3
beerthirty
big beers turn my gears
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
beerthirty's Avatar
Recipes 
 
Join Date: May 2008
Location: Phoenix AZ
Posts: 2,651
Liked 27 Times on 12 Posts

Default

Raising ferment temps(or ramping) is mostly for Belgians. Most ales do well at 65-70 depending on yeast strain. I have fermented many ales at your temp. it just takes a little longer which usually equates to a cleaner beer. You will make beer at that temp and you will like it, it just may take a week or so longer. Over time you will learn not to hurry Mother Nature but to coax her into your time line. RDWHAHB


edit: Beat by the Yoop again.

__________________
Quote:
Originally Posted by the_bird View Post
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
beerthirty is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 02:00 AM   #4
fbones24
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Freeport, NY
Posts: 44
Default

So I will keep it in the mid 60's until it is complete. That leads to my next question. When should I take my first hydrometer reading. I believe I read somewhere not to touch it until at least two weeks. Is it smart to follow that rule of thumb?

__________________
fbones24 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 02:13 AM   #5
beerthirty
big beers turn my gears
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
beerthirty's Avatar
Recipes 
 
Join Date: May 2008
Location: Phoenix AZ
Posts: 2,651
Liked 27 Times on 12 Posts

Default

My personal rule is to leave it until three weeks unless its a high grav belgian. Give the yeast time to clean up their mess and and you get a better beer. If its under 1.050 OG then you can check after two weeks but its still better after three. Give your yeast a chance and you wont be disapointed.

__________________
Quote:
Originally Posted by the_bird View Post
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
beerthirty is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 02:25 AM   #6
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 29 Times on 25 Posts
Likes Given: 6

Default

I totally agree with beerthirty on the three weeks BUT since it's your first beer (and we wouldn't want you to have apoplexy) so check it after 2 weeks if you must.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 03:12 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,319
Liked 4785 Times on 3480 Posts
Likes Given: 956

Default

Quote:
Originally Posted by beerthirty View Post
edit: Beat by the Yoop again.
Just let me say this. In your dreams!

Ok, anyway- there is a bit of science and logic behind doing this. I know that I've heard it before, too.

However, sometimes it's not that easy to do as the temperature of the beer inside the fermenter starts to drop after fermentation slows. I haven't seen any negative effects from not doing it, but that doesn't mean that it wouldn't help in some cases.

I think more importantly, for us brewers who don't have dedicated temperature controlled spaces, is to maintain proper fermentation temperatures during the fermentation period. In my mind, that's more important than allowing fluctuations at the beginning, or going too hot at the end.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2010, 04:17 AM   #8
beerthirty
big beers turn my gears
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
beerthirty's Avatar
Recipes 
 
Join Date: May 2008
Location: Phoenix AZ
Posts: 2,651
Liked 27 Times on 12 Posts

Default

Oh Yoop, I always knew you dreamed about me. BTW where is that 20,000 post.
Ramping can be difficult without temp control, but somehow I think OP is talking American/English ale, just a WAG. With such, ramping would not be beneficial. It might speed up fermentation but at the cost of flavor. As a noob I'm sure OP will take the same route most of us did and learn more on later batches. If not OP will let it sit and reap the rewards.

__________________
Quote:
Originally Posted by the_bird View Post
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
beerthirty is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 03:47 AM   #9
jamilz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Elk Grove, California
Posts: 43
Liked 3 Times on 2 Posts

Default

You'll find that it is helpful in pretty much every fermentation, even American and English. Heck, especially with those strains and the purpose is to improve beer flavor. All your esters and fusels and other compounds are already there by the time you start ramping the temp. You're not going to be creating more of them. Instead, ramping the temp at the end is going to keep the yeast active and it will help them reduce compounds like acetaldehyde, diacetyl, and the precursor for diacetyl.

__________________

I hope my post helped in some small way. If you need to contact me, please use email since it sometimes takes me several days to get back to the forum.

jamilz is offline
2
People Like This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can You Add Sugars to Increase Alcohol after Wort is in Fermentation Tank? pcancila Beginners Beer Brewing Forum 10 09-17-2009 08:55 PM
Ways to increase boil temperature DNW Extract Brewing 12 02-01-2009 09:32 PM
Fermentation increase after drawing sample Hammerd Beginners Beer Brewing Forum 5 01-11-2009 08:20 AM
Fermentation temperature/ambient temperature superfluent General Techniques 1 02-03-2008 08:34 PM
Temperature increase during secondary fermentation alex_r General Techniques 1 10-02-2007 02:55 AM



Newest Threads

LATEST SPONSOR DEALS