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Old 01-13-2012, 11:59 PM   #1
Mar 2011
East Bay, California
Posts: 22

Does anyone have experience/articles/links that talk about various stages of temperature control? I'm wondering what the effects would be for tightly controlling the temp for the first 10 days or so, and then moving the beer to the garage (where temps can swing up and down wildly).

Thoughts? Theories?


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Old 01-14-2012, 01:12 AM   #2
Sep 2010
Posts: 703
Liked 22 Times on 22 Posts

Ive found that its the first 3-4 days for most ales that matters the most. I tend to control temps tightly for 4 days and then let the beer ramp up to room temp to both encourage full attenuation and yeast clean up.

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Old 01-14-2012, 04:46 AM   #3
AmandaK's Avatar
Feb 2010
Posts: 1,498
Liked 143 Times on 106 Posts

I agree with the second poster, but I would note that I wouldn't let the temperature swing wildly. You'll put your yeast to sleep like that, which won't allow them to clean up anything.
BJCP Master Beer Judge

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