Help me play with my new toy - Fermentation temps

[whovous]

I just received my new Fermostat and want to brew an APA on Saturday. The recipe follows. At what temp should I start the fermentation? Should I change temps as I go along? Up, down, or sideways?

Basically, I need to know the best temps for fermenting an APA. Here is my recipe:

OG: 1.065
IBU: 73.7
SRM: 7.3
Estimated FG: 1.012
Estimated ABV: 7.2%
Batch Volume: 2.5 gal
Boil Volume: 3.6 gal
Boil Time: 60 minutes
Efficiency: 70%

5 lb. Pale Malt (2 Row) US
80% of grist
12 oz. Munich Malt - 20L
12% of grist
4 oz. Cara-Pils/Dextrine
4% of grist
4 oz. Corn Sugar (Dextrose)
4% of grist
0.3 oz. Warrior®
60 minute addition
0.3 oz. Citra®
21 minute addition
0.3 oz. Mosaic™
21 minute addition
0.4 oz. Citra®
6 minute addition
0.4 oz. Mosaic™
6 minute addition
1 oz. Citra®
Dry hop 3 days
1 oz. Mosaic™
Dry hop 3 days
1 Pkg. Safale US-05
~81% Attenuation

 

[ricshayne]

I like to keep my APA/IPAs on the cool side as to suppress any ester formation and really let the hops shine. Fermentis' website says the ideal temp for US-05 is in between 59-71F so I would roll somewhere around 62ish. let it roll at that temp until its done, probably about a week or so, and then let it free rise to room temp, 70ish to let the yeast clean up and dry hop

This beer looks delicious btw.

 

[whovous]

Given that the temp in the fermenter will be a few degrees higher than the ambient temp in the fridge, 62F sounds like an excellent starting point for the first seven days. From there, I will probably up the temp by, say, 2F per day for three days. Why the steps? Because my new toy supports them, of course! I have no idea if they'll make a positive difference, but it is hard to imagine they could hurt.

Thanks for the props on the recipe. I am new to brewing, and decided I wanted, first, to create my own recipe and, second, remake it over and over again until I got it right. This will be my third try. I've made different mistakes on the first two tries, but all have been pretty drinkable nonetheless. Among the things I want to do differently this time (aside from the new fermentation chamber), are to let the beer bottle condition for at least three weeks, and then refrigerate it for at least a week before drinking. I'm beginning to suspect this last step may make a real difference, based on the way different bottles from the second batch have tasted so different one from the other. Longer refrigeration times seem to result in beer that is more clear and decidedly smoother tasting. Not sure why that is, nor if it is repeatable, but it seems to be happening this go round nonetheless.

 

[ricshayne]

Longer bottle conditioning times and longer cold conditioning only help your beer.
except for IPAs which you want to drink as young as possible. this is where you have to hit that fine line of conditioning enough, but not too much as to lose the freshness of the hops flavor and aroma.

This recipe is very similar to Deschutes Freshly Squeezed. which is Nugget for bittering, and then Citra/Mosaic. One of My favorite all time IPAs

 

[kh54s10]

Hold the temperature probe against the side of your fermentation vessel insulated against the ambient temperature to more precisely control the fermentation temperature.

Or better yet, get a thermowell. I haven't sprung for this yet so I just use the side of the fermenter routine.

 

[whovous]

It just so happens that last night I drank one of my homebrews from the second batch of the recipe above, and one Deschutes Freshly Squeezed that I just happened to stumble upon in the grocery store yesterday. I did not know I was copying them before, but I can definitely taste the resemblance.

How does this sound for a timetable: Ten days fermenting, three days dry hopping, three days to cold crash and gelatin, then bottle for three weeks and cold condition for at least one week. That is roughly six weeks to opening the first bottle. A batch is usually 24 bottles, and they will likely be gone in about three weeks. Is this a good trade off of conditioning vs freshness?

 

[j1n]

Temp you ferment at should be based on the yeast that is being used.

US-05 should be fermented at 65-68* for optimal results.

tape or strap the temp probe to the side of the fermentor and insulate it for accurate wort temp readings.

 

[Natdavis777]

I ferment all my APA/IPAs low. Depending on the yeast (I use wither 001 or 1968) Ill raise my temps slowly during fermentation. For 1968, Ill bump up the temp sooner than I would for 001 so I avoid stallling. In general though, I start and keep low 60s, then raise up to high 60s when the krausen starts to die down (>50% attenuation) to help complete fermentation and clean up any diacetyl that may have been produced.

 

[Callacave]

Temp you ferment at should be based on the yeast that is being used.

US-05 should be fermented at 65-68* for optimal results.

tape or strap the temp probe to the side of the fermentor and insulate it for accurate wort temp readings.

This.

If you ferment 05 at 62F get ready for that peach/apricot flavor. 65-68F is actually cleaner for that yeast.

 

[whovous]

If my ambient is 62, am I not already hitting 65-68 in the fermenter? And Citra/Mosaic is already a fruit bomb, so peach might not be a terrible addition in any event. If it really is peachy, that is.

 

[ricshayne]

I think your timetable sounds spot on

 

[JustLooking]

I think your timetable sounds spot on

Let's hope the yeast is reading this thread. :cross:

 

[whovous]

Let's hope the yeast is reading this thread. :cross:

11 grams for a 2.5 gallon batch should be ok, donchathink?

 

[Gavin C]

My fermentation schedule with s-05 for an APA

2 weeks usually needed prior to kegging this particular brew including a 3-5 day dry-hopping in the FV at 68F

The STC 1000' probe attached to the carboy's side and insulated from the ambient throughout

I've heard lots of posters talk about the peachy/fruity component of S-05 at lower temperatures. Gotta be some truth there undoubtedly.

I have not been able to detect it myself but I have little faith in my abilities as an impartial taster of my own beer. I haven't experienced anything unpleasant with this type of profile with s-05 though.

 

[j1n]

If my ambient is 62, am I not already hitting 65-68 in the fermenter? And Citra/Mosaic is already a fruit bomb, so peach might not be a terrible addition in any event. If it really is peachy, that is.

Who knows.... depends on how active the yeast is. Why even play that guessing game when you can get an accurate reading of the wort if you insulate the prob to the side of the fermentor. After that you can set the exact temp you want that wort to be at....

plus doing this will save the chest freezer from kicking on and off so much since the wort temp raises much slower than the ambient temp.

Also peachy isnt a good thing.

 

[whovous]

This brew session just may wind up on hold for a while. My kit is electric, and when I powered up my controller for the first time in a few months, it told me that the ambient room temp, as measured by the attached temp probe, was 569.4. It briefly dropped down into the 400s, but now it is back up to almost 600. Heck, even the paper my recipe is printed upon will go up in smoke at 451F.