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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Temp control, how long
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Old 02-16-2010, 04:44 PM   #1
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Default Temp control, how long

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?

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Old 02-16-2010, 04:53 PM   #2
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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.

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Old 02-16-2010, 05:00 PM   #3
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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.

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Old 02-16-2010, 05:23 PM   #4
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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.



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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