Bloom_198d
Active Member
So I just got a fermentation chamber (temp controlled with hot and cool).....
My beers have jumped in quality and predictability, and don't think I could ever go back. I had a IPA go grain to glass in 12 days that was perfect.
One thing I have been doing is keeping the fermentation temperatures cool (65F) for the first 3-7 days than raising the temperature up to 70-80F for a few days after to finish off the beer. I have heard that most off flavours are created in the first 1-3 days so I don't see any problems in that regard. The question is, does the hotter finish help? does it hurt? What's your opinion on this? I have just kinda been doing it on the assumption that the warm temps will help digest by-products and intermediate compounds.
My beers have jumped in quality and predictability, and don't think I could ever go back. I had a IPA go grain to glass in 12 days that was perfect.
One thing I have been doing is keeping the fermentation temperatures cool (65F) for the first 3-7 days than raising the temperature up to 70-80F for a few days after to finish off the beer. I have heard that most off flavours are created in the first 1-3 days so I don't see any problems in that regard. The question is, does the hotter finish help? does it hurt? What's your opinion on this? I have just kinda been doing it on the assumption that the warm temps will help digest by-products and intermediate compounds.