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Old 12-05-2010, 07:14 AM   #1
Nov 2010
City, Texas
Posts: 59

If you keep your ale in the sixties during the frenzied first few days of fermentation, will it do a lot of damage to let it sit in the seventies for the rest of the fermentation? I'm guessing it's not ideal, but would have a much more minor impact than poor temp control when there is a ton of fermentation going on.

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Old 12-05-2010, 07:27 AM   #2
Oct 2006
Indianapolis, IN, Indiana
Posts: 1,694
Liked 100 Times on 76 Posts

You pretty much right on the money. Obviously style type has a lot to do with ferm temps as well, diacetyl rests, etc...

Sometimes it is a good idea to raise the ferm temp slightly after the major part of the ferment is complete to keep the yeast working longer.
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Old 12-05-2010, 01:55 PM   #3
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Dec 2009
Shelby Twp, MI
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^^^What he said.
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