I can control fermentation temperature, now what?

[cmoewes]

So I built a fermentation chamber and can now control fermentation temperatures, but how do I know the optimal temperature profile?

The yeast makers provide an optimal range, but when you have tighter control that's a broad range.

I'm reading the "Yeast" book from White and Zainasheff and they mention 2 possible profiles. One starting above fermentation temp and cooling (for when you have a weak starter). The other one starting below and raising it up to fermentation temp over the first 24 hours. They also mention raising it at the end (if fermentation was sluggish) to improve/increase diecetyl clean up and remove off flavors.

So if these 2 profiles are the best, how do you determine the "optimal" fermentation for a specific yeast? Do you split the difference between the min and max? Or do you always just use 68 (for ales).

 

[GilaMinumBeer]

Now that you can control fermentation, you learn what effect temperature has on ester production (and other byproducts) and learn for yourself what temp produces the beer you are targeting.

 

[seefish]

I haven't read the yeast book yet, but I thought that cooling during fermentation could put the yeast to sleep. How do they say that cooling promotes yeast growth in the book?

I have heard Jamil talk about starting fermentations cooler than what is suggested by the yeast company but generally I go by what the yeast company says unless I have experience otherwise. Generally, if I want more yeast character for like a belgian or a hefe I go to the higher end of the spectrum that they recommend. If I want a cleaner tasting profile I will go for the cooler end of the spectrum and let self rise near the end of fermentation regardless of profile.

 

[hunter_le five]

I always start from the lower end of the "ideal" fermentation range, and slowly ramp up toward the upper end as fermentation begins to slow down, and end with a d-rest if necessary. I do this with a goal of maximizing attenuation and reducing esters/diacetyl.

Of course, most of the beers I brew have "neutral" yeast profiles. If you were doing a hefe or saison for example, that may not necessarily be the best course of action when trying to elicit certain flavors from the yeast.

 

[dobe12]

All depends on your personal tastes. You'll have to go with trial and error. I prefer most standard ale yeasts (wyeast 1056, 1272, 1968, etc) fermented on the lower side of the range around 60-64F. I like the malt, hops to shine.

For wheats I prefer the middle of the range (usually wyeast 3068) around 66-68F.

For Belgians I like to start in the mid to upper 60's and slowly raise the temp into the low 70's.

For Saisons I like to start around 70F and let the temp rise up into the upper 70's and even low 80's.

And for lagers I again like to start at the very low end or below of the suggested range and then let it rise up a few degrees as fermentation slows.

You just need to try out different temps and see what you like.

 

[Goolsbymd]

I normally ferment around 60-63 but so far I have only used 3 different yeast strands, wlp 001, wlp 380, and s04. Used them quite a bit and i like the lower temps, even with the more clove flavor the 380 gave for a hefeweizen.

 

[cmoewes]

Now that you can control fermentation, you learn what effect temperature has on ester production (and other byproducts) and learn for yourself what temp produces the beer you are targeting.

That's a very good recommendation. In the interest of sharing and not reinventing the whee what has your experience been in determining an optimal temperature profile?

Does it primarily depend on the yeast? Does OG affect the best temperature profile?

In your brewing have you found a starting point to your temperature profile?

 

[NathPowe]

That's a very good recommendation. In the interest of sharing and not reinventing the whee what has your experience been in determining an optimal temperature profile?

Does it primarily depend on the yeast? Does OG affect the best temperature profile?

In your brewing have you found a starting point to your temperature profile?

To answer these questions it would be really helpful to know which yeast, or yeasts, you regularly use or plan on using and the kind of beer(s) you'd like to make.

 

[GilaMinumBeer]

That's a very good recommendation. In the interest of sharing and not reinventing the whee what has your experience been in determining an optimal temperature profile?

Does it primarily depend on the yeast? Does OG affect the best temperature profile?

In your brewing have you found a starting point to your temperature profile?

Depend heavily on the style. If I want a "clean" beer I target the lower end of the range, if not below a bit. If I want a lot of clove, fruit, banana, etc... I go the other way.

Trial is the only answer to the rest.

 

[cmoewes]

All depends on your personal tastes. You'll have to go with trial and error. I prefer most standard ale yeasts (wyeast 1056, 1272, 1968, etc) fermented on the lower side of the range around 60-64F. I like the malt, hops to shine.

For wheats I prefer the middle of the range (usually wyeast 3068) around 66-68F.

For Belgians I like to start in the mid to upper 60's and slowly raise the temp into the low 70's.

For Saisons I like to start around 70F and let the temp rise up into the upper 70's and even low 80's.

And for lagers I again like to start at the very low end or below of the suggested range and then let it rise up a few degrees as fermentation slows.

You just need to try out different temps and see what you like.

These are some great suggestions. I will have to start paying more attention to the impact of the yeasts on the flavor.

 

[GilaMinumBeer]

I will have to start paying more attention to the impact of the yeasts on the flavor.

Which is only really possible once you have temperature control.

I went all the way down the rabbit hole and used a thermowell in the fermenter to control both heat and cooling in order to lock it all down.

 

[dobe12]

These are some great suggestions. I will have to start paying more attention to the impact of the yeasts on the flavor.

In general, the lower end of a yeasts temperature range will result in a more neutral, cleaner profile. The higher end will push the yeast to give off more of it's flavor characteristics.

IMO, yeast strain and fermentation temperature are the biggest factors in creating a specific beer profile or flavor. Of course malt, hops, and water are crucial, but restraining the yeasts output or coaxing it to give off more esters/phenols is what really builds a beers flavor profile by letting the ingredients shine or complementing them with the yeasts on flavors.

I've done a few experiments with yeast strains and temperatures with interesting results. I make a festweise usually once a year around Sept/Oct. A few years ago I decided to split the batch and ferment 1/2 at 60F and the other 1/2 at 70F, both with wyeast 3068. I bottled 12 from each batch then blended the rest together and bottled. A few weeks later I had a few friends and family give the 3 versions a taste. Of course the 60F and 70F versions were wildly different in flavor (some didn't believe they were the same beer). Almost everyone, including me favored the blend. The following year I fermented the batch at 65F to see if I could replicate it and it wasn't the same. I now go back to a split fermentation and blend afterwards in a keg.

 

[slsBrewing]

A few years ago I decided to split the batch and ferment 1/2 at 60F and the other 1/2 at 70F, both with wyeast 3068. I bottled 12 from each batch then blended the rest together and bottled. A few weeks later I had a few friends and family give the 3 versions a taste.

Would love to hear some tasting notes/thoughts from the four: 60F, 70F, blend and 65F. And what the blend gave you that the 65F did not.

 

[dobe12]

Would love to hear some tasting notes/thoughts from the four: 60F, 70F, blend and 65F. And what the blend gave you that the 65F did not.

Sorry, it's been so long, I don't remember. Never took notes either.

 

[blizz81]

There's plenty of information on here in regards to most of the common yeast strains. Do some searching on the site and you can get to know how a certain yeast strain will behave (in terms of temperature, activity, floc, duration, etc).