Free Rise Fermentation

[brewcat]

I'm currently fermenting a dubbel and wanted to get some feedback for a fermentation schedule.

I'm using Wyeast 3522.

I pitched at 68. It looks to already be taking off.

My current plan is to hold 68 for most of fermentation then let temps rise, but have found an interesting read:
http://byo.com/fermentation/item/636-fermenting-belgian-style-beers

I'm just trying to decide if I should maybe only hold 68 for a day and then let temps rise to 75-76 max during fermentation. Or possibly hold 68 for one day then 72 for a couple and then let it go.

It certainly isn't something I've messed with too much.

 

[ericbw]

With Belgians, you do want more yeast character. So letting it rise sooner is probably better. Maybe a couple of days at 68 then let it go.

But you're already into it, so what did you do?

 

[brewcat]

So far I have just kept it at 68. It has been less than 48 hours since I pitched. I'm thinking I'll let it climb once the krausen starts to fall back. It might end up being 68 for three days and free rise from there.

Thinking next time I'd pitch at 64 then just let it climb. Maybe trying to control it around 75. Or even hold it at 68, then 70, then 72, then free rise over 5 days or so.

 

[SevenOaks]

I used 3522 in a tripel recently. Fermented at 68 but since I later added another beer in the fermentation chamber I didn't let the tripel rise any warmer. The tripel came out really good but the yeast character was more subtle than I hoped for. Next time I will let it rise sooner/warmer.

 

[Singletrack]

An increase in temperature can be beneficial, but I always wonder about "free" rise vs. "controlled" rise. Why not choose the temp you want and control to it?


I probably think about this more than most because I brew in the cold much of the year. To me, free rise means DECREASED temperatures. No good.

 

[specharka]

I used 3522 in a tripel recently. Fermented at 68 but since I later added another beer in the fermentation chamber I didn't let the tripel rise any warmer. The tripel came out really good but the yeast character was more subtle than I hoped for. Next time I will let it rise sooner/warmer.

The Achouffe strain doesn't dominate like the Duvel (1388) and Chimay (1214) strains. The character is very subtle as far as Belgian beers go, but it's especially well suited for Belgian blond ales. I don't think ramping the temperature is going to change that very much. It is quite balanced though.

As a side note, I experienced one of the longest and most protracted high krausen periods (14 days) with this strain -- be prepared for a long primary.

 

[brewcat]

An increase in temperature can be beneficial, but I always wonder about "free" rise vs. "controlled" rise. Why not choose the temp you want and control to it?


I probably think about this more than most because I brew in the cold much of the year. To me, free rise means DECREASED temperatures. No good.

It is controlled. I was thinking with a Belgian yeast to have a starting temp and let it rise however it will. Or control it at different points. On this one I'm controlling at 68 and once krausen starts to drop will let the temp rise to 75 max.

Free rise means to allow a lower temp to a higher one. Rise is never defined as decrease. That type of fermentation would be free temp or something.

 

[mattrox]

An increase in temperature can be beneficial, but I always wonder about "free" rise vs. "controlled" rise. Why not choose the temp you want and control to it?


I probably think about this more than most because I brew in the cold much of the year. To me, free rise means DECREASED temperatures. No good.

A controlled gradual rise will be repeatable. Fermentation profile in brewpi. Get same results everytime.

Free rise would be at the whim of the weather for me.

 

[brewcat]

Had it rise to 72 last night. Probably will set it at 75 tonight and see if it goes any higher.

 

[brewcat]

It actually went up above 74. Looks like it is starting to clear, so probably won't get much higher.

I held at 68 for three days, then set at 72 for day four and 75 on day five. I'll just let it hang out now for a week or two more. Then into a keg and should be ready to drink by Halloween.

 

[brewcat]

Got it kegged today. My apparent attenuation was 93%. The beer is nice and clear. The hydrometer sample was good. Can't wait to get a few weeks age on this one.