I've used the search feature, but I still can't find exactly what I've been wondering about lately.
Because of this constant 100F+ heat down here, I've been pitching most of my ales at ~75-80F (mostly US-05 and Notty), cranking them down to 58-60F ASAP via a fermentation chamber, and ramping up the temps every week or so to a final temp of say 70F where I let them condition for a couple weeks. My question basically, is this even worth the trouble or am I misunderstanding how the yeasties like to do their jobs?
At what stages along the way are particular temps desired? For example, is pitching warm to promote reproduction a good thing? Or does this just lead to undesired esters? Are higher temps desired towards the end of fermentation for a faster "clean-up" period?
Because of this constant 100F+ heat down here, I've been pitching most of my ales at ~75-80F (mostly US-05 and Notty), cranking them down to 58-60F ASAP via a fermentation chamber, and ramping up the temps every week or so to a final temp of say 70F where I let them condition for a couple weeks. My question basically, is this even worth the trouble or am I misunderstanding how the yeasties like to do their jobs?
At what stages along the way are particular temps desired? For example, is pitching warm to promote reproduction a good thing? Or does this just lead to undesired esters? Are higher temps desired towards the end of fermentation for a faster "clean-up" period?