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Old 10-15-2009, 02:29 PM   #1
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?

 
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Old 10-15-2009, 04:56 PM   #2
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.
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Old 10-15-2009, 05:09 PM   #3
TexLaw
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, 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.


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Old 10-15-2009, 07:52 PM   #4
MisterGreen
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Quote:
Originally Posted by TexLaw View Post
, 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
Thanks Tex, that's what I was looking for.

 
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Old 10-15-2009, 07:54 PM   #5
MisterGreen
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Quote:
Originally Posted by homebrewer_99 View Post
How do you increase ambient temperature?
My house has a furnace.

 
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