If I ferment a typical Ale, how long is it important to keep it in the desired temp range?
Here is an example: I am brewing an American Wheat using Rogue Pacman. I got it down to between 60-66 and can keep it there with water/ice bath.
Is it important to keep it in that range only for 4-5 days? Or should I really strive to keep it at that temp for 2 weeks (how long I usually leave in primary).
What is the chemical process that makes the temperature important? I understand the yeast will throw flavors at high temp, but couldn't they be doing that during secondary/keg/bottling etc? It seems like there would be a huge dropoff in temperature importance once the bulk of the sugar is gone, but I don't really understand the processes that continue to happen with the yeast after most sugar is gone. I understand that the yeast "clean up the beer" but I don't really know what that means and if it is temperature sensitive.
Also, what about after I keg it? Can it sit there at 75 for 3 weeks?
Here is an example: I am brewing an American Wheat using Rogue Pacman. I got it down to between 60-66 and can keep it there with water/ice bath.
Is it important to keep it in that range only for 4-5 days? Or should I really strive to keep it at that temp for 2 weeks (how long I usually leave in primary).
What is the chemical process that makes the temperature important? I understand the yeast will throw flavors at high temp, but couldn't they be doing that during secondary/keg/bottling etc? It seems like there would be a huge dropoff in temperature importance once the bulk of the sugar is gone, but I don't really understand the processes that continue to happen with the yeast after most sugar is gone. I understand that the yeast "clean up the beer" but I don't really know what that means and if it is temperature sensitive.
Also, what about after I keg it? Can it sit there at 75 for 3 weeks?