MisterGreen
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So, I've read that some of you guys move your primary to a warmer area toward the end of primary fermentation. If you're leaving the primary alone for 2-3 weeks, at what point would it help to increase the ambient temp?
at what point would it help to increase the ambient temp?
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homebrewer_99
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How do you increase ambient temperature? 
If you change the ambient temperature of a room it becomes the new ambient.
If you change the ambient temperature of a room it becomes the new ambient.
, Bill. However, "ambient temperature" simply refers to the temperature of whatever surroundings you are talking about (whether it be outside, in your den, or in your fermentation fridge).I gradually raise the temperature as fermentation slows, until I get to my "final" temperature. To illustrate, I may start my fermentation in a roughly average temperature range of 65F. Over the couple days or so that the fermentation is very active, I won't touch it. Then, as the fermentation slows, I will bump the ambient temperature up to 68 or so over a couple days, to help ensure that the yeast remains active. Often, at the tail end, when fermentation has slowed to a crawl (say, one bubble every ten seconds, but I am not that exact about it), I'll raise the temperature up to the high end of the yeast's range (say, 72F) to help ensure full attenuation and post-fermentation cleanup.
TL
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MisterGreen
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I gradually raise the temperature as fermentation slows, until I get to my "final" temperature. To illustrate, I may start my fermentation in a roughly average temperature range of 65F. Over the couple days or so that the fermentation is very active, I won't touch it. Then, as the fermentation slows, I will bump the ambient temperature up to 68 or so over a couple days, to help ensure that the yeast remains active. Often, at the tail end, when fermentation has slowed to a crawl (say, one bubble every ten seconds, but I am not that exact about it), I'll raise the temperature up to the high end of the yeast's range (say, 72F) to help ensure full attenuation and post-fermentation cleanup.
TL
Thanks Tex, that's what I was looking for.
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MisterGreen
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