Fermenter @ 72F after krausen falls...OK?

[Jayhem]

So I am brewing 22 gallons of beer for my brother's wedding in late August.

Last weekend I brewed the first 11 gallons, the beer temp has been sitting at 65F for the past 6 days in my temp controlled fridge.

I only have room in the fridge for 2 fermenters at once so I will have to take out the first batch at day 7 and the beer temp will rise to about 72F in my basement where it will stay for the last 2 weeks in primary.

Will this produce off flavors? I was under the impression that off flavors are only produced during the active part of fermentation where temp control is most critical. The krausen has fallen and the beer has reached FG...is it ok to sit it at 72F for the next 2 weeks before I bottle?

Since this is for an event that is only 8 weeks away I don't have much time to condition off flavors away.

EDIT: Both beers are using US-05 yeast.

 

[TyTanium]

No worries, I do this all the time. In fact, many recommend warming it to help attenuation & conditioning. If it were 80+ I'd be concerned, but 72 is no problem.

What style of beer? Sounds like it'll be a fun wedding!

 

[Sudstud]

Thats what I do too. As soon as fermentation winds down I pull it out of the ferm freezer and let it come up to 72 in my basement. Works great and helps the yeast clean up because the warmer temp keeps them active for just a bit longer

 

[Jayhem]

No worries, I do this all the time. In fact, many recommend warming it to help attenuation & conditioning. If it were 80+ I'd be concerned, but 72 is no problem.

What style of beer? Sounds like it'll be a fun wedding!

Thanks for the reassurance.

The first one is an American Pale Ale (with Cascade dry hop) OG 1.049
The one I'm making this weekend is BM's Cream of Three Crops Cream Ale OG: 1.043

We didn't want anything over 5.0 abv for a wedding because people tend to pound the beers at weddings and a Belgian Tripel would have put the BMC drinkers under the truck!

 

[broadbill]

Thanks for the reassurance.

The first one is an American Pale Ale (with Cascade dry hop) OG 1.049
The one I'm making this weekend is BM's Cream of Three Crops Cream Ale OG: 1.043

We didn't want anything over 5.0 abv for a wedding because people tend to pound the beers at weddings and a Belgian Tripel would have put the BMC drinkers under the truck!

I've also done what you are proposing, with no ill effects.

I also wanted to commend you on your wise choices of wedding beers...all too many times I see people rolling out some imperial smoked raspberry Hefeweizen thing at a wedding, and have always wondered why they went that route....

Easy drinking, and plenty of it....nice picks!

 

[tre9er]

This is the preferred method of many brewers anyways. The only time you'll get esters and such are from stressing the yeast during primary active fermentation.

 

[Jayhem]

This is the preferred method of many brewers anyways. The only time you'll get esters and such are from stressing the yeast during primary active fermentation.

Thanks! By the way, great advice there in your signature...I always measure my pre-boil volume with a tape measure but never thought to simply mark my brew paddle at the right liquid depth!