Fermenation time in the Fridge

[crj5000]

I have a small mini fridge that can only hold one fermenter. I am going to buy a controller for it next time I make an order. I will be brewing all ales. To keep my pipline moving faster, can I ferment for one week in the fridge and then move it out of the fridge into my 72 degree house? Would it be better to give it 2 weeks in the fridge and them move it into house? Or should I just give it a full month in the fridge and then bottle? I don't have kegs and I will have to naturally carbonate in tap-a-draft bottles.

I have been reading about how the yeast will "clean" up after the main fermenation is over. So my question is really asking should I allow them to clean up at 60 degrees or at 72 degrees? Which will give a better tasting beer? And generally how long does it take for the yeast to clean up in light/amber ales at the different temps?

 

[unionrdr]

I'd wait till I had a controller for the fridge to use it as a fermentation chamber. I wouldn't go below 62-64F with the average ale yeast myself. I usually give my ales 3-5 days after a stable FG is reached to clean up & settle out more. Then prime & bottle.

 

[beergolf]

I am in the same boat.

I have been going 2 weeks in the chamber and them moving to room temp for the last week with good results. The brew I did on Saturday has femented fast so I am going to try just leaving it for one week, then out into the room temp for the last two weeks.

Most of the flavor is set during the first part of fermentation so I am assuing the it should be fine. Time will tell.

 

[Homercidal]

If you can keep the fermentation at about 65 in the fridge, then go for it. If it gets below 60, then the yeast won't work.

A week at 65 *might* be enough to complete the majority of the fermentation. After that, you could take it out if you like. It would be better to let it rise a few degrees per day if you can (I don't usually, because I usually have another beer in there ferm chamber).