Fermentation temperature question

[-Liam-]

If I was to ferment an IPA in my wine fridge at 65F for two weeks, would it be ok to move it out to room temp (70-72F) for the third week? Would it affect the flavour? I can only fit one carboy and I would want to free up the space for the next batch. Also, is this ok to do with a wheat beer too?

 

[flars]

Yes, it will be okay. Flavors are set in the first few days when fermentation activity is the greatest. Since you are using a sealed carboy the airlock is a fair indicator of fermentation activity. When the bubbles in the airlock have slowed to 10 to 15 seconds apart the beer can safely be allowed to rise to ambient temperature. By this time the yeast are producing very little heat to enable the wort temperature to rise above the ambient temperature. Time can be as short as one week.
I use this as a general guide for all ales.

 

[BeerLoverHere]

YEP; fermentation temps don't matter too much unless they are really extreme after the first few days if you pitch a good amount of healthy yeast; i always try to warm-up my last few days of fermentation a few degrees too

 

[BigFloyd]

It's fine to do that (within reason, of course) after active fermentation has completed.

Since your wine fridge is at 65, it would be a good idea to chill the wort to about 62*F before pitching.

 

[brettg20]

Since your wine fridge is at 65, it would be a good idea to chill the wort to about 62*F before pitching.

I always pitch higher, say 75, with no ill affects. My freezer does the rest


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[BigFloyd]

I always pitch higher, say 75, with no ill affects. My freezer does the rest


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For many strains, that's much too warm. By the time the beer actually gets down to 65, which can be several hours, you could see some off-flavors being produced. For a consistently clean-tasting beer, it's a better practice to pitch a few degrees below the low end of the optimal range for the strain and let it come up on its own to the temp set on your controller.

 

[brettg20]

I understand the logic...but I've chilled the wort to 75 and pitched for years now with no off flavors. I'd rather pitch the yeast at 75 than wait more time to chill for longer. I am in SoCal so the ground water makes it difficult to chill all the way down


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[BigFloyd]

I understand the logic...but I've chilled the wort to 75 and pitched for years now with no off flavors. I'd rather pitch the yeast at 75 than wait more time to chill for longer. I am in SoCal so the ground water makes it difficult to chill all the way down


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Since you have a fermenter freezer, you could try what I end up doing sometimes when I'm too lazy to recirculate ice water through my chiller to finish (especially for lagers that I pitch at 45*F). Take it down with hose water then stick it in the freezer to chill to the ideal temp before pitching. I believe that you'll notice a flavor difference.

 

[brettg20]

I've thought of that, especially in the summer. What I usually do is set the freezer to around 32 or so when I put the carboy in so the beer chills quickly, then raise it up after about an hour


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[brettg20]

For lagers I do exactly as you mentioned


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