Ale Ferm Temps

[MaxDixon]

Ok, I'm new to the brew but have read up plenty and have done some assisted brewing at TheBrewKettle in Strongsville OH if anyone's hip... And eating...mmm.....Anyhow, I've got a couple ales goin and I'm looking for some fermentation temp tips. I understand a preferable temp to ferment at for many ales is 64-68degF, with minimal temp fluctuation. If the temp is increased a few degrees due to fermentation ( let's say fermenting at 68degF), then for the sake avoiding temp fluctuation - would it make sense to bring the temp up after the main fermentation subsides to compensate for the X degrees or so it looses when the yeast slows down?


Primary - BB English Brown Ale
Secondary - HBH American Amber Ale

 

[freisste]

A little variation is ok, but you want to minimize it. Easily accomplished with a swamp cooler.

And yes, it's good to warm the batch up at the end of fermentation, but not for the reason you stated. It will encourage the yeast to stay active and finish fermentation completely.

 

[BigFloyd]

If you're using something typical like US-05, you'll want to pitch in the low 60's and then keep the BEER temp (not the air) around 64*f the first 4-5 days. After the activity drops off, it's fine (and beneficial) to let it warm up to around 68*F.

If you happen to use Nottingham, subtract 4 degrees from those temps.

 

[Erbun]

I saw a swamp cooler mentioned, can't recommend that enough if you can't afford to go to a temp controlled fermentation chamber yet, like I can't

Just take a cheap plastic tub, fill it about half with water (With the carboy in), and cycle out frozen bottles of water as needed to keep your temp where you need it at.

 

[flars]

I saw a swamp cooler mentioned, can't recommend that enough if you can't afford to go to a temp controlled fermentation chamber yet, like I can't

Just take a cheap plastic tub, fill it about half with water (With the carboy in), and cycle out frozen bottles of water as needed to keep your temp where you need it at.

Or add a wet towel around the fermentor and a fan blowing on it to really drop the temperature.