Hi all,
I made a post yesterday about finishing my fermentation to achieve my desired FG and I got a ton of response about warming up the fermentation, which I've done. It makes sense on a "hunch" level, but I'd really like to understand it more fully.
My OG was 1.072 and my goal FG is 1.012. Currently it's at 1.025 after a week of fermentation solidly at 62F ambient. We started the fermentation at 66F ambient for the first night to let the fermentation get going, then brought it down to 62 for the week. The fermentation's highly-active phase is done, and I was told it's safe to warm it up and I won't get off flavors. Why is that? I understand that yeast are more active when it's warmer, so I get heating it up for the last few gravity points, but why is it safe now?
Also, I read that leaving it at room temperature (66-68F ambient) is good for the first 24 hours so I gave it a shot. Thoughts?
I made a post yesterday about finishing my fermentation to achieve my desired FG and I got a ton of response about warming up the fermentation, which I've done. It makes sense on a "hunch" level, but I'd really like to understand it more fully.
My OG was 1.072 and my goal FG is 1.012. Currently it's at 1.025 after a week of fermentation solidly at 62F ambient. We started the fermentation at 66F ambient for the first night to let the fermentation get going, then brought it down to 62 for the week. The fermentation's highly-active phase is done, and I was told it's safe to warm it up and I won't get off flavors. Why is that? I understand that yeast are more active when it's warmer, so I get heating it up for the last few gravity points, but why is it safe now?
Also, I read that leaving it at room temperature (66-68F ambient) is good for the first 24 hours so I gave it a shot. Thoughts?