Fermentation temperature control duration

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Buckshot

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Does anyone have experience/articles/links that talk about various stages of temperature control? I'm wondering what the effects would be for tightly controlling the temp for the first 10 days or so, and then moving the beer to the garage (where temps can swing up and down wildly).

Thoughts? Theories?

Thanks.
 
Ive found that its the first 3-4 days for most ales that matters the most. I tend to control temps tightly for 4 days and then let the beer ramp up to room temp to both encourage full attenuation and yeast clean up.
 
I agree with the second poster, but I would note that I wouldn't let the temperature swing wildly. You'll put your yeast to sleep like that, which won't allow them to clean up anything.
 

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