Ferm Temps - Set it and leave it or mess with it

[Fly_Guy]

Hey all,

I just finished brewing my 2nd batch - a brown ale using Danstar Windsor Ale Yeast. The recommended range is 64 - 70.

I originally set my temp controller to 65.5 knowing I lose about .5 degrees. However during peak fermentation and when the krausen was going crazy my controller was reading 67.4 and my fridge will kick on if it gets more than 2 degrees higher. I saw this and knocked the controller down to 64.5 and back up to 65.5 once things settled down a bit. I also plan to increase temperature a bit maybe to 69 or so to help the yeast eat as much as they can before they go dormant.

Is it worth to messing with temperatures this much or does it do more harm than good?

Thanks!

 

[cubalz]

I would set the controller to 62 degrees which will keep the temperature of the beer in the correct range even during high krausen when it is making the most heat. Take the carboy out and let sit at room temperature for the last week of your fermentation schedule to allow it to fully attenuate. This is what I have done from years with great results. This way there is no need to fuss with it. I throw my fermenters in the fridge and literally forget about it for 3 weeks.

 

[Fly_Guy]

That's a great idea! I'll try this with the next one!

Thanks!