Natural VS assisted temp increase.

[kiwipen]

I've got a beer that have just started fermenting, and the recipe says the temperature should be increased after it shows signs of fermentation.

It's in a refrigerator with a heating pad under the bucket. The temperature outside the chamber is normally a few degrees warmer than the beer should be.

Would you let it increase the temperature by itself or would you help it along with the heating pad? How will the different methods affect the beer?

It's a strong dark beer fermented with Wyeast 1968, and the temperature should be increased to the high end of the yeasts temperature range.

 

[Pappers_]

I'm not sure that it matters. I suppose I'd let it rise naturally, gently. But maybe I'm not understanding the context entirely.

 

[McKnuckle]

Might help to mention specific temps here, since 1968 is a popular yeast and many people have good practical experience with it. Also, slow temp changes are generally considered to be less stressful to yeast and hence less likely to cause unpleasant flavors. Remember that as ferm gets going, temps inside the fermenter will be warmer than the ambient surroundings.

If in doubt, I would err on the side of caution.

 

[DurtyChemist]

Without knowing the temperature changes I'd say let it rise naturally. Without knowing when you plan to increase the temperatures I'd say to use the heat pad. If you're trying to heat it up towards the end of fermentation the yeast might not be producing as much heat as you want. If you're trying to heat it slowly over the entire fermentation process I'd say naturally. More details are needed to give a better answer.