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Old 12-23-2011, 04:18 AM   #11
Jun 2011
san diego, ca
Posts: 527
Liked 10 Times on 6 Posts

I keep the same temp until bottling. why raise it?
On Deck: Double IPA, GTBT V3
Primary: GTBT APA
Bottled: GTBT V2, GTBT V1, Black IPA, Centennial IPA, Pumpkin Ale, Badboy IPA, Simarillo APA

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Old 12-23-2011, 07:52 AM   #12
Mar 2010
Chula Vista, CA
Posts: 25

You'd want to raise temps to get a certain character in your beer at a controlled rate (e.g. esters for Belgians) or to encourage the yeast to clean up off flavors that may have been created during the early stages of fermentation.
EdWort's Apfelwein, Exporting Dort and Munder

On Tap
Rick's Witless Witbier, Thrice Charmed Tripel, Brown Bunny Ale, Founder's Breakfast Stout Clone, Pear Cinnamon Cider Experiment, Cocoa Wooden Oats Stout

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Old 12-23-2011, 08:25 AM   #13
Jun 2011
dillsburg, pa
Posts: 391
Liked 12 Times on 12 Posts

for most american ales I just ferment in primary for 3 weeks then cold crash for a week then keg. Belgians of coarse need a gradual temp increase to promote esters.

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Old 12-23-2011, 03:37 PM   #14
Mar 2011
Posts: 352
Liked 5 Times on 4 Posts

Originally Posted by BOBrob View Post
Thats about what I do for ales. Helps to keep the yeast happily active for clean up. Generally 2 wks. primary, and raise temp 7-10 days to around 68F; cold crash 1-2 days and bottle. I seldom use a secondary, even dry hop in one bucket. Clear and tasty. Cheers
That's what I've been doing, thanks for confirming. Happy holidays.

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