Fermentation Temperature Ramping

[BackAlleyBrewingCo]

Hi all,

When ramping fermentation temps, do you start raising temperatures as soon as fermentation starts, at high krausen, or some other time?

For example, yesterday I brewed a Tripel recipe that recommends pitching at 64 and slowly ramping the temperature to 70 over the course of a week, to control fusels and help with attenuation.

Last evening I already had a strong krausen. When should I start ramping? I pitched Wyeast 3787 Trappist High Gravity.

Thanks,

TD

 

[Bensiff]

With a temp as low as 70 for your high you won't have to worry about fusels. I would bump it a degree per day to strike a balance. If you want a fruitier beer start pushing the temp higher earlier, if you want less yeast character hold it cooler longer.

 

[Wolfy]

I increased the temp by about 1/2 a degree every 12 hours last time I tried something like that. That does match your requirement to increase 6 degrees over 7 days, however I'm not sure there was anything scientific about it