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Old 06-26-2011, 08:56 PM   #1
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Default Safe to take out of temp controlled fridge?

Currently, in my temp controlled mini-fridge, I have a Russian Imp Stout which I brewed a week ago today. It fermented with Cal Ale yeast at 67 and after 4 days I bumped it up to 69. I am about to take an SG reading. Even if it is in the range I am shooting for (1025 to 1028) I will leave it in there on the yeast for another week to clean up any biproducts.

My question is this. Normally, with a big beer, I like to leave it on the yeast for 3 weeks. However, I'd like to brew next week, and to do so, I'd need to use the fridge. I am in Boston and it has been pretty warm this week (in the eighties).

If I pull out the RIS next week, do people think I need to bottle it then, or could I leave it in primary at ambient temps? Fermentation should be over by then, but I'm worry about how high the temps would get on all that yeast.

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Old 06-26-2011, 09:01 PM   #2
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The biggest yeast attributed flavor characteristics in any ale occur during primary fermentation. If it is at its FG, and you let it sit temp controlled for another week, I believe it will be fine to remove and let rest at ambient. Any flavors associated with this will be negligible in this RIS.

Brew on!!

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Old 06-27-2011, 03:06 AM   #3
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With a big beer like a RIS I would not hesitate letting it hit 75 degrees after peak fermentation to try and drop the gravity as much as possible. After about 4 days I would bring the temp back down and hold it there until it drops clear.
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Old 06-27-2011, 03:33 AM   #4
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+1 If you can take it out and keep it somewhere were the beer will be in the low 70's, I think you could leave it there for a couple more weeks until it clears up and/or hits terminal gravity for a few days straight.
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