sedimentation/stationary phase and temperatures

Hey everyone,

Im gonna be purchasing a nice used conical n will be able to control temps pretty well, and i was thinking if during the stationary phase of fermentation i could drop or raise the temp by a few degrees in order to force the yeast to clean up after themselves a bit faster?

put differently, what is the reaction yeast makes when the temp is raised/lowered during the sedimentation phase? and how could i use these reactions to better my brew?

thanks!

Raising the temps at the end of the fermentation like that will help your beer attenuate a little more and also help the yeast clean up as you have surmised.

So how many degreeswould you recommend raising? I usuallydo 68f for two weeks

cjyh84 said:

So how many degreeswould you recommend raising? I usuallydo 68f for two weeks

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Maybe up to 71-72 when the fermentation a slows. Really though at 68 you're probably good. A lot of people try to get cleaner tasting ales by fermenting in the 60-65 range and then bumping it up to 68 towards the end.