Remind me of the timing of fermentation stages

Boy, it's been awhile since I've really brewed. Sometimes life gets in the way, work gets horrible, you move and then quit your job after buying a new house (and then selling the old one).

Things have calmed down so brewing yet again, but it's been almost a couple years of being on the bench.

So, question: brewing a not-to-crazy IPA (1.68 OG target 1.16 or so FG) in a SS Brewtech Chronical. Beer has been bubbling away at 64deg for almost 72hrs – when is a good time to let the temp rise a bit? I swear I've had a diacetyl issue in the past (maybe not with this recipe...) so am totally fine with giving it plenty of time and attention to clean things up.

The temp control rig gives me total control of what temperature the beer is at. Is there a consensus of when to raise the temperature? I'd guess pulling a sample to check for FG is recommended but that's a LOT of wasted beer.

Thoughts?

 

I'd give it another 24 to 48 hours before warming it. Then I would bring it to 70-74 degrees and hold it there. If you are in a hurry, dry hop it on day 7, bottle or keg on day 10 if the hydrometer says it is done. If not in a rush, give it 2 weeks or a bit more, then dry hop for a week before bottling/kegging.

http://www.brewgeeks.com/the-life-cycle-of-yeast.html

 

Yeah, the plan is to take my time and let it rest for a week or so. Any reason you'd let it wait until 96hrs to raise the temp? And, raise it slow or all at once?

 

If you’re following the co2 output (aka bubbling), raise the temp as the amount of bubbling starts to slow down. I prefer this route rather than repeated sampling. Your ester profile is likely locked in by day 3 anyways.

 

Maybe because I'm lazy, maybe because I have something else going on, maybe because I am mostly patient, but mostly to be assured that the part of the fermentation where the off flavors are produced from higher temperature is over. I simply move the fermenter to a warmer area and let it warm at whatever pace it does.

 

My thought is that its better to use gravity to determine when to raise the temperature; using XX number of days has a lot of variables and may not suit your particular situation. Having said that, if you don't want to waste beer on gravity samples, you can just eyeball it and your beer will be fine.
If I use my graduated cylinder, pulling a sample does waste a lot of beer (but I drink it if it tastes ok) but if I use the little plastic tube that the hydrometer comes in, I can get away with pulling about 1/2 cup for a sample.

 

I am more concerned with extra O2 exposure than lost beer (required on my system).

 

It's hanging out in the tank and will stay there for another week (so total 2 wks in the fermenter). I'm raising the temp 1deg each morning and night until I hit room temp and will just let it sit there.

Honestly, I'd rather just leave it alone instead of taking samples along the way, although it'd be nice to pull a gravity reading this weekend to satisfy my curiosity. Thing is, my graduated cylinder is HUGE. Nice gift and I appreciated it but HUGE.

 

My graduated cylinder is pretty big too but the plastic tube the hydrometer came it will hold water or wort and makes a great small sampler tube. I set mine in a drinking tumbler so it can't tip over while I wait for enough bubbles to subside so I can get a decent reading.

 

I ferment in a cold area ~ 52*. I put a heat wrap and insulation(double reflectex)and a controller. I set the temp 2 degrees lower then desired, after 24 hrs or so the temp will be higher then the set temp(exothermic) and continue to climb sometimes higher but not more then 1-2 degrees. I keep a close eye on things(retired),when the temp starts to fall by 1/10 or .1 degrees that indicates to me that the bulk of the fermentation is over and I proceed to raise the temp 2-4 degree increments. Each yeast is different and I will use one kind until I know how it makes the best beer it can. I have found all yeasts attenuate more fully with a step fermentation. That doesn't mean necessarily, that it tastes better.