Fermentation temperature

[beermeplz]

Good evening folks, I am getting into home brewing and I'm hooked already. I am in the middle of a kezzer build and have a question. How do I know what temp to ferment and how long to keep that temperature? Thanks

 

[titansvol]

It really depends on the style and yeast

 

[rossi46]

Yeast strains have an optimal temperature range, look on the package or on the manufacturer website. I usually run the lower of the temp range and around day 3 or 4, start bumping the temp 1-2 degrees a day to the upper end of the specified temp. Usually 2 weeks total on average brews.

 

[Brulosopher]

I have a faulty set schedule for each type of yeast strain:

http://brulosophy.com/methods/fermentation-schedules/

Works great for me.

 

[hottpeper13]

When looking at the recommended temps it doesn't tell you what flavors you get at each of the temperature degrees. So, I google the yeast variety (always landing on HBT) and read the experiences of others and then make a decision based on the flavor I want.

 

[specharka]

I have a faulty set schedule for each type of yeast strain:

http://brulosophy.com/methods/fermentation-schedules/

Works great for me.

Funny you should post today on the subject...

I have been using this method for my ales a long time: keep under 65F for 72 hours and thereafter free rise to ambient. However, I have a doppelbock in primary right now (day 12, OG 1.083) and I want to accelerate the fermentation schedule. So far I've bumped up the temperature from 48F to 58F in 48 hours. This is still within the W-34/70 recommended fermentation range (53-59). And it has indeed accelerated fermentation.

Is it acceptable to let the beer free rise further to 63-68F? I don't want to risk any fruity off-flavors on this one, and I'm not familiar enough with lager yeast to wing it.