Different kind of temperature control question

[MrBJones]

I use a Cool Brewing cooler to maintain fermentation temps in the 60s, swapping out frozen milk jugs each day. I typically leave the batch in primary for three weeks before bottling (no secondary); to ensure that I can maintain temps for the entire time, I don't brew if we're planning on going away in the next three weeks. But is this necessary? What if temps were maintained for a week, then allowed to rise to normal ambient (75-80-ish) for a weekend, before being brought back down? What if temp was maintained for two weeks, then allowed to raise?

 

[imasickboy]

Active fermentation time is the most critical time to maintain temps. After a week or two, you would probably be okay to let it rise. Some yeasts almost require it to be done that way.

 

[RM-MN]

Active fermentation time is the most critical time to maintain temps. After a week or two, you would probably be okay to let it rise. Some yeasts almost require it to be done that way.

This is true but active fermentation doesn't last a week or 2. It's more like 3 days unless it is a high gravity beer.. After the fermentation slows down the yeast do their cleanup and then begin to settle out. Their cleanup happens faster and more completely at a higher temp so let the beer get warmer. If you were doing a lager we would call this a diacetyl rest but for ales it would more likely be the time for the yeast to clean up acetaldehyde.

 

[MrBJones]

So it sounds like maintaining "proper" temps in the 60s for two weeks, then letting it raise to ambient - maybe as high as 80 - wouldn't pose an issue?

 

[RM-MN]

So it sounds like maintaining "proper" temps in the 60s for two weeks, then letting it raise to ambient - maybe as high as 80 - wouldn't pose an issue?

Right, maintaining it in the low 60's for 5 days and then letting it rise won't be a problem at all.

 

[PADave]

Right, maintaining it in the low 60's for 5 days and then letting it rise won't be a problem at all.

X2 If I brew a batch before the previous is ready to bottle, I'll pull my fermenter out of the chamber and let it sit at room temp to finish. Even if I don't, I start raising the temp a degree every day after things slow down. Pretty much wasting ice keeping it cool for 3 weeks.

 

[ncbrewer]

Right, maintaining it in the low 60's for 5 days and then letting it rise won't be a problem at all.

Another +1 (or maybe this is a X3). But I've never quite decided how warm is OK after the first five days. I normally let it get to the high end of the recommended range to be safe. With some (like US-05) there is a max of 77, but ideally 71.6, and I go with the 71.6 as my max. Any experience with how warm it can really get without affecting the flavor?

 

[PCL]

Another +1 (or maybe this is a X3). But I've never quite decided how warm is OK after the first five days. I normally let it get to the high end of the recommended range to be safe. With some (like US-05) there is a max of 77, but ideally 71.6, and I go with the 71.6 as my max. Any experience with how warm it can really get without affecting the flavor?

I did an Australian sparking ale which BYO mag recommended ferment up to 74 degrees (Coopers Ale yeast). Just to see what would happen I set my ferment temp controller at 74 high max and 70 low.

Beer was supposed to have a slight sour apple flavor (undoubtedly from the acetaldehyde) but this was almost a sour apple bomb. Maybe a saison would go that high again but for most beers I would do considerably cooler.

I've been playing with same recipes at different temps. My American pale I have done down to 62 with Nottingham and the 62-64 is much cleaner and better than 68. FWIW.

 

[PCL]

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[PCL]

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