For those of you that use converted refrigerators, etc to maintain fermentation temps for ales, how long do you keep the temp down, before you let it increase. Assume a 3-4 week primary with no secondary. Thanks.
For a lager, I generally follow the same instructions (I assume you're speaking about a lager and referring to a Diacetyl rest in the OP..)
~50 days in primary (50F)- usually at this length of time in the primary a Diacetyl rest is unnecessary, but it won't hurt if you turn the temp from 50F to 65F for a couple days if you do happen to taste Diacetyl or without tasting would rather be on the safe side.
5 weeks - ~2months in secondary (35F-40F) on most of our lower gravity lagers. You mentioned though not using a secondary - I almost always do. In that case it wouldn't hurt to leave your lager in the primary for two months. Autolysis takes another few months to kick in so no worries.
Hope this helps; if not, you'll get the answers you're looking for here eventually...
In that case, after four weeks in a primary at 62F, I don't see a need to raise the temp at all. Ales don't typically produce the perceivable Diacetyl in quantities that lagers do, so again, I don't see a need for it.
If you're having a problem with perceived Diacetyl you could pick up a product called "Biomat DAR" (Diacetyl Arrest) from your local HBS. I'm no chemist but from what I understand it inhibits the production of Diacetyl, if that's what you think you're having a problem with. I use 5 drops in almost all of my beers, lager or ale - it helps with maturation time.
Do you mean controlling the pitch and early fermenation to low temps, then letting them rise towards the end? That's how I do my Belgians and some english/american beers if minor esters are desired. I think it depends on the gravity, the yeast strain, and the quantity/vitality of the yeast. Sometimes I will keep the temps down for 4 or 5 days if it's moving along slowly, then let it rise for the last 2-3 days of active fermentation.
With the 2H clone I have going right now, I pitched a large quantity of very active Bells yeast. It seems to have fermented most of the 1.062 gravity within the first 3 days. It was highly exothermic during the first 2.5 days, then made a rather abrupt change as most of the residual sugars have been consumed. I actually switched to heating towards 70F to create some minor esters and help it finish up. The entire fermentation should be complete within 5 days with this one. I will still leave it in primary for 3 weeks though (last two will be room temp & uncontrolled).
Diacetyl hasn't been a problem, I'm just trying to prevent any possible future episodes. Does it hurt to leave it at 62F for 2 weeks, and then let it rise to 68F-70F for another 2 weeks?
Thats about what I do for ales. Helps to keep the yeast happily active for clean up. Generally 2 wks. primary, and raise temp 7-10 days to around 68F; cold crash 1-2 days and bottle. I seldom use a secondary, even dry hop in one bucket. Clear and tasty. Cheers
Enter your email address to join: