Fermentation temps

[patsfanjm]

Brewed my first all grain batch. An american pale ale.

10.5 lb American 2-row
.5 lb Victorty
.5 lb crystal 20
.5 lb crystal 60
.5 lb munich

1 0z chinook @60
.5 Oz cascade @15
.5 Oz cascade @0

WLP 001 W/ a 1 L. starter

OG ??? (hydrometer blew off the table and ended up in pieces on the concrete)

Put it in the closet and started bubbeling in 12 hrs. temp was in the low 60's. Let it go SLOWLY for 3 days then moved it by the old ast iron radiator. Now it seems a little warmer than i might like. Bubbeling rather quickly now. Should i let it finish up warm or move it back to the colder closet? Should i expect any off flavors? I need some form of temp control.

 

[jaycount]

I would have left it in the low 60s and given it time.

You might get off flavors from high ferm temps, won't know til ya taste it.

 

[rhamilton]

I think the consensus is the first 3-4 days are the most important in terms of temp control as this is when most of your off-flavors would be created. IMO, if you can keep it in the 60's, keep it there for the first week.