TastyAdventure
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- Joined
- Sep 15, 2013
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How do you do your standard ale fermentation temps?
Not Belgians or any super unique strains, but something like a pale ale where you don't want too many (if any) fusels and such.
I know it a lot depends on the strain, but I just kinda to wanted to get a conversation going so I can get different ideas.
Here's what I just did with my latest English brown ale. I'm pretty happy with it but feel like there might be a better way.
Nottingham yeast
Pitched at 61.
1 day: Set STC to 61.5 F
Day 5: set to 64.4
Day 6 bumped to 65 F
Day 6 1/2: bumped to 65.8
Day 8: bumped to 66.5 F
Day 11: took gravity reading. Left at 66.5
Day 20: cold crashed for 2 days, bottled
I imagine slowly ramping it up encourages more attenuation without getting the yeast so excited they spit out fusels and such. But I may be wrong... Before I had real temp control I had some bad batches that I assume we're due to lack of good temp control, so I'm a little cautious. Only had my STC for 3 batches...
Please discuss your what works for you with different strains and styles. On second thought any strain or style...
Not Belgians or any super unique strains, but something like a pale ale where you don't want too many (if any) fusels and such.
I know it a lot depends on the strain, but I just kinda to wanted to get a conversation going so I can get different ideas.
Here's what I just did with my latest English brown ale. I'm pretty happy with it but feel like there might be a better way.
Nottingham yeast
Pitched at 61.
1 day: Set STC to 61.5 F
Day 5: set to 64.4
Day 6 bumped to 65 F
Day 6 1/2: bumped to 65.8
Day 8: bumped to 66.5 F
Day 11: took gravity reading. Left at 66.5
Day 20: cold crashed for 2 days, bottled
I imagine slowly ramping it up encourages more attenuation without getting the yeast so excited they spit out fusels and such. But I may be wrong... Before I had real temp control I had some bad batches that I assume we're due to lack of good temp control, so I'm a little cautious. Only had my STC for 3 batches...
Please discuss your what works for you with different strains and styles. On second thought any strain or style...