I've been using the ice bottles in a tub method for temp control. Active fermentation is now complete. Do I still need to keep the temps as low? I was holding 64 with the ice. Ambient is 72. Us-05 yeast. Thank you.
Once the majority of the fermentation is done, it can be a good thing to raise the temperature. At that point, don't worry about the yeast temperature limits.
As a general rule, taking every beer to 75 (or higher depending on the yeast) at the end of fermentation will help it to fully attenuate, and clean up any diecetyl flavors.
This is true, however I have had problems with fermentation temps that fluctuate often (Even after the primary ferm is over).
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