My fermentation just got kicking hard. It went from 60 to 64. I would have to assume it might be a degree or two hotter inside the carboy. Do you turn down the temp a few degrees to bring it back down to 60-62 range or just leave it? I am making a pale ale.
Do you adjust your temp as fermentation increases?
- Thread starter Tiako
- Start date
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I am using Safale US-05.
The reads go as follow..
The regulator is set to 60
The freezer temputure is 60
The liquid therm on the carboy reads 60-62 was 60-64
remilard
Well-Known Member
1. Tape the probe to the side of the carboy with some bubble wrap or something over it to insulate it from the ambient temperature. That way you are controlling the temperature of the beer and not the air.
2. Fermenting that strain that low is going to give you a pseudo-lager character that a lot of people find insipid. It is really better at 65 (cleaner) to 70.
2. Fermenting that strain that low is going to give you a pseudo-lager character that a lot of people find insipid. It is really better at 65 (cleaner) to 70.
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I always start my US05 a little colder then let it ramp up to near 70 by the end of 7 days. Any time I've kept it solid in the low 60's, I end up with diacetyl.
maida7
Well-Known Member
Start cool 60-64 and let it warm slowly as fermentation begins to get more vigorous.
Maintain the temp at 64-68 for the most active phase of fermentation
As the major activity subsides warm it further to 68-72 so the yeast can fully attenuate the beer and clean up there mess.
Most ales work really good with this method.
cookietruck
Well-Known Member
i've been using US05 and fermenting real cool, like around 60 for the most part of fermentation then letting it warm towards the end. well it seems like my beer is missing something so i brewed a big red ale and split the batch.
3.5g into two different pails.
got burton ale in one thats been steady at 68* for almost 3 days and i'm letting it warm up just a bit now.
the US05 i've had at 65* for two days and just moved it so it should warm to about 68*.
should be interesting to taste the difference in the us05 from previous batches and also the difference in the us05 and burton ale.
3.5g into two different pails.
got burton ale in one thats been steady at 68* for almost 3 days and i'm letting it warm up just a bit now.
the US05 i've had at 65* for two days and just moved it so it should warm to about 68*.
should be interesting to taste the difference in the us05 from previous batches and also the difference in the us05 and burton ale.
maida7
Well-Known Member
yes bump it up a few degrees to 68-70. The danger of fusel alcohol and esters has past. The warmer temps will help the yeast fully attenuate and clean up any by products of the fermentation.
MikeG
Well-Known Member
Same here, mine is set to 64F and it's been 3 days with US-05. I'm going to ramp mine up to 66 today then 68 tomorrow, it's ambient 68F in my basement now so 68F is it.
