Low to high ferm temps

[Merleti]

When you start fermentation temps low in the first 2-3 days. Then slowly elevate them. What's your temp schedule? Sorry Ales in general, but feel free to add Lagers as well.

 

[stpug]

I feel like your "low" temp is going to be very yeast dependent. Your high temp will as well but to a lesser extent. A total generalization for ales would be starting around 62F and letting it get up to 68ish, but that's very general. It really is yeast dependent.

 

[Merleti]

I'm talking about having low temps first as this will have the least amount of off flavors in first few days of fermentation. Then elevating the temps to help clean the beer. I'm a newbe and I'm taking this info from White & Zainasheff Yeast book. I want to make sure I'm getting it right.

 

[stpug]

You are correct in what you say. Low temps for the first few days and then elevated temps for the remainder will aid in producing an appropriate yeast profile. It's just that some yeast will work better colder than others. There is no correct "low" temp for all ale yeasts. It really is yeast dependent and the characteristics you're looking for from the yeast. For example, Nottingham will produce a nice lager-like profile by fermenting very cool (55-58) and a more clean ale-like profile a bit warmer (59-63) and a subtle english ale-like profile even warmer (65-68), and everyone one of those would benefit from the elevated temp range towards the end of primary fermentation (72-75). Another example, in my experience, Farmhouse Ale will produce some funky spicy characteristics in the mid-70s; some mixed spicy fruitiness in the upper 70s and low 80s; more pronounced fruitiness in the mid to upper 80s; and bubblegum and banana in the 90s. Based on the characteristics you want to get from the yeast will determine what "low" point you start at.

 

[Merleti]

stpug thanks. The yeast book I have didn't give as detailed numbers. The numbers you gave me are what I was looking for. Thank You.

 

[Yooper]

I always start on the low end of the yeast strain's "optimum temperature" per the manufacturer's website (or my handy dandy wall chart from Wyeast).

I generally keep it there, but if it's a yeast strain that is known to produce lots of diacetyl or be a slow to finish type of attenuator, I'll raise the temperature to mid range. This is true for both ales and lagers.

For lagers, I go an additional step and usually do a diacetyl rest when the beer is 75% of the way finished by raising the temperature to about 62-65.