I am using a temp controlled fermentation chamber for the first time and currently fermenting a Shakespeare Stout clone at 62 degrees using Wyeast Rogue Pacman yeast.
I have heard and read over and over to raise the temp by a degree or twoi a day as fermentation begins to slow so that the yeast will continue to stay active and clean up any off flavors they produce during fermentation. I have never been one to check my gravity readings during fermentation and usually just let it do it's thing for a full 3 weeks.
But now that I have full control I am curious if there is a general day I could begin to start raising the temp for ales? Would it be fine to begin raising the temp by 1 degree a day on day 4 of fermentation and continue to raise it over 2 weeks until I hit 70 degrees?
I pitched a 2L starter last night, today the airlock is starting to show some more constant activity, so I would begin to raise the temp starting Wed morning probably, does this sound good?
Primary 1: Winter Tropics Pale Ale
Primary 2: Appy IPA
Primary 3: Truly Triple Hopped IPA
Secondary 1: Air
Secondary 2: Air
Bottled: Edworts IPA, Nierra Sevada, Stork Blue Celebration Ale
On Deck: Maroon Effect Amber, Blonde, IPA, APA