Fermentation temperature

[stevem86]

I know that during fermentation you want to keep the wort/beer within a certain temperature range, but how long do you have to keep it in that range?
I don't have a fermentation chamber so I am forced to use a swamp cooler. Replacing frozen water bottles all the time kind of sucks.
So would I leave it in the swamp cooler for the entire 2-3 weeks for fermentation or is there a certain point where I can just leave it at room temp 75-78 degrees? (Recipe calls for 60-80 degrees but says 65-70 is ideal)

 

[pondlumber]

The first few days are most important.If it's too hot when the yeast are eating a lot they can make some off flavors. Once the gravity drops to about where you want it temp don't matter much, more age would make up for the wrong temp in the late part of fermentation.

 

[stevem86]

I was thinking that during the active fermentation, you definitely want it in that lower range but I couldn't figure out why you would have to leave it there for 2-3 weeks.

Thanks!

 

[Nelrock]

I swamp cool as well. I keep the water temp around 60F for the first week (mostly hefeweizens so far) by dropping 4 bottles in the morning...4 again at night. After the first week...I just drop once a day and the water still holds below 70F.
Done that method the last 7 batches and have gotten my desired results.

 

[JimRausch]

I swamp cool as well. I keep the water temp around 60F for the first week (mostly hefeweizens so far) by dropping 4 bottles in the morning...4 again at night. After the first week...I just drop once a day and the water still holds below 70F.
Done that method the last 7 batches and have gotten my desired results.

Same with me. I keep it as cool as I can for the 1st 4-5 days, then stop the frozen bottles. The water bath by itself keeps the temps moderated. Has worked very well so far.