2nd week temps

[greenhaze]

Hi all
My honey weizen has been in the primary for 8 days now at a steady 65/68 degree temp.
If I was to allow the 2nd week temp to climb to ambient temp would it cause any unwanted flavor's. We are expecting temps of 70 to 75 for the rest of the week.
Slainte

 

[tally350z]

Normally the temps are critical in the first stage of fermentation. You should be ok at those temps.. Whats the gravity reading? Is it close to FG.

 

[beerman0001]

You will be fine at those temps.

 

[olefattguy]

Raising the temp towards the end of fermentation is an age-old trick to allow the yeast to finish up whatever hard-eaten by-products they have left behind in the sugar feeding frenzy of the first days. It is called a "diacetyl break", and helps get rid of those buttery (or butterscotch-y) off-flavors.

 

[jmd1971]

Check the manufacturers specifications. My guess is 70-75 is in the range if most ale yeasts. 75 may be on the high end but close. The higher temps could result in more fruity esters but that is not uncommon or wanted in a weizen. You should be fine...