Salmonhouse
Well-Known Member
I'm running a temperature controlled fermentation on a conical fermenter.
I've been re-using So4 English Ale yeast and fermenting 64-66F with little temp fluctuations for two weeks before kegging. I would like to hold my beer a little longer but it would necessitate another fermentation chamber/ fermenter, imo.
My question is should I be increasing my fermentation temperatures after the primary phase of fermentation in order to 'speed it along'? I have heard of brewers using such a technique in large commercial breweries.
So, for example: My primary fermentation on a current batch of stout just took approx. 5 days from when it started being active. Now that activity has slowed down to almost nothing, would it be advantageous to heat it to 70+ F in order to finish it out faster or given that i still have another 9 days before i will keg will leaving it at ~65F be just as well?
Also should i cold crash?
Regards,
-Brad
I've been re-using So4 English Ale yeast and fermenting 64-66F with little temp fluctuations for two weeks before kegging. I would like to hold my beer a little longer but it would necessitate another fermentation chamber/ fermenter, imo.
My question is should I be increasing my fermentation temperatures after the primary phase of fermentation in order to 'speed it along'? I have heard of brewers using such a technique in large commercial breweries.
So, for example: My primary fermentation on a current batch of stout just took approx. 5 days from when it started being active. Now that activity has slowed down to almost nothing, would it be advantageous to heat it to 70+ F in order to finish it out faster or given that i still have another 9 days before i will keg will leaving it at ~65F be just as well?
Also should i cold crash?
Regards,
-Brad