cd38

Recipes 

I brewed an ipa 10 days ago, I plan to keep it in the primary for a few more weeks. I use a storage basket with water and ice to keep the tempdown, how long do I need to worry about keeping the temp down for?

TRainH2o

Recipes 

I would keep it the same temp throughout the fermentation and conditioning period. What temp are you going for? I would think that with an IPA you would need to be around 68˚. Being that it is winter, I have the opposite problem. Keeping the temp up.

GilaMinumBeer

Recipes 

At minimum through the bulk of fermentation. Beyond that, warmer temps will help keep the yeast active to clean up house (like a d rest for a lager) but will not speed up flocculation or trub sedimentation.

EricCSU

Recipes 

This is not based on any research or objective information, only my personal findings. I usually ferment at the cooler side (about 65-68 for WLP001), then take the carboy out of temp control after bubbling stops. In the winter at my house, this is about 66-68 degrees. But in the summer, ambient temp is 76-78 degrees. I will keep the carboy at that temp for anywhere from 2 to 10 days, depending on how long fermentation took. Given that information, I have not tasted any of the off-flavors that are typical of a hot ferment.

Again, this is just anecdotal data.

Eric

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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

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