Raising temperature at the end of fermentation

So, in trying to make my american hybrid taste nice and clean for my father in law, who is a die hard BMC drinker I did a test after listening to one of the Jamil shows and 3/4 of the way through fermentation I moved the carboy upstairs into the closet (close to 70 degrees) from the basement (about 65 degrees) and I just sampled it yesterday and man, what a clean tasting beer! Tastes a hell of a lot like a petes strawberry blonde crossed with a lager.

Anyone else done this on a consitent basis? Im tempted to try it with some other beers as well.

I do it pretty much all the time. I ferment in a thermostat controlled freezer and when the fermentation seems to have slowed up I take it out and just let it sit in the 70 degree room. I've been getting very clean ales.

Yes, I do this as well. I let the bulk of my fermentation take place between 60-67 degrees typically. Once I sense fermentation nearing completion I will move it into my "conditioning room" for another week or two.

Then maybe 2-3 days before bottling I move it a cooler place to encourage floculation before bottling......

You will also find that you may get a little more consistent attenuation by letting them finish warm.

Yep, I ramp them up to 70 or so about 3 to 4 days after the start of fermentation. I believe this keeps the yeast active a bit longer and they are better able to clean up some of the undesirable flavors that can be a product of fermentation.

Did this with my last 2 brews and my 9.5% RIS tasted CLEAN only 8 days after pitching. Pitched at 65F and brought it up a degree a day until 68F, then to 70F after the krausen had dropped.

All great posts folks - thanks!

But... I am more looking for AFTER active fermentation has stopped... is the temp range different? Do I still use the yeasts temp range? Higher end or lower end? No differnce?

Thanks!

JASON

I have been ramping up the temps of my beers by putting the fermentor in a larger bucket full of water and heating it with a fish tank heater. Works good.

Just did my first controlled ale ramp this past brew and so far it's worked great. When the krausen started falling I started ramping the beer 2'F a day until I reached 68'F. My starting temp was 63'F as I wanted a VERY clean APA. General consensus on this technique is that is produces great ales .

It's pretty much standard practice if you want the yeast to attenuate fully. I do it all the time. It also acts as a d-rest, resulting in a cleaner-tasting beer.

I always start my ales cool in the lower 60's and gradually raise the temp during fermentation. Starting cool reduces off flavors. Ending warm give better attenuation.

I use a fridge/heater with a dual output digital temp controller. With this setup, I have very precise control over my fermentation temps. I can dial in any temp I want and be within 1 degree of that temp.