radtek
Well-Known Member
Is it a problem to raise the temp of a brew once it has reached desired FG? Even if the batch is less than a week old? I like to keep ale temps fairly stable (65-68) for weeks before kegging.
Now I want to move my fermenters out of a water bath (so I can use it) after the bulk of fermentation is done and raise the temp of the brew to 70-75F for several weeks.
I've had problems in the past with out-of-control warm ferments but they were from lag phase onwards. Bad off temp flavors...LOL Like sucking on nail polish and chewing on band-aids.
Thoughts?
Now I want to move my fermenters out of a water bath (so I can use it) after the bulk of fermentation is done and raise the temp of the brew to 70-75F for several weeks.
I've had problems in the past with out-of-control warm ferments but they were from lag phase onwards. Bad off temp flavors...LOL Like sucking on nail polish and chewing on band-aids.
Thoughts?