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Old 12-23-2011, 04:18 AM   #11
Thehopguy
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Jun 2011
san diego, ca
Posts: 527
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I keep the same temp until bottling. why raise it?
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Old 12-23-2011, 07:52 AM   #12
JiltedEmu
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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.
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Old 12-23-2011, 08:25 AM   #13
sonex
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Jun 2011
dillsburg, pa
Posts: 391
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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
PIGMAN
HBT_SUPPORTER.png
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Mar 2011
E.MEADOW, NEW YORK
Posts: 352
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Quote:
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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