I've read about, and even experimented a little regarding raising beer fermentation temperature after three to four days. I've tried raising 1 degree per day, and have read everything from 0.5-2 or even free rising to room temp.
I'm using S-04,which I pitched a bit warm then dropped the temp to 60, with a starting gravity 1.073, and three days in has dropped to 1.015 (expected final) and still chugging. I'm looking to raise the temp now, with having to travel this weekend, and wasn't sure if allowing the beer to free rise to room temp will have a negative impact on the beer?
im assuming the beer will be fine to free rise, given it's close to the end, so my primary question here, does the rate the beer raises in temp once it nears the end of fermentation play any role in the finished product, or is the 0.5-2 deg that I've seen directed at beers that aren't close to finishing yet?
I'm using S-04,which I pitched a bit warm then dropped the temp to 60, with a starting gravity 1.073, and three days in has dropped to 1.015 (expected final) and still chugging. I'm looking to raise the temp now, with having to travel this weekend, and wasn't sure if allowing the beer to free rise to room temp will have a negative impact on the beer?
im assuming the beer will be fine to free rise, given it's close to the end, so my primary question here, does the rate the beer raises in temp once it nears the end of fermentation play any role in the finished product, or is the 0.5-2 deg that I've seen directed at beers that aren't close to finishing yet?