So I brewed a saison a month ago (OG - 1.048) and it hit its FG (1.006) on Fathers Day. I didn't use the "Brewing Classic Styles" recipe but I was hoping to gradually raise the temp to 80 or so throughout the fermentation.
I was unable to accomplish this (the fermometer never went higher that 73) and I am wondering if an increase in temperature would benefit the beer at this late of a stage. The fermometer went up 6 degrees over the last two days and, given the heat wave, will likely stay there for close to a week.
What I am wondering is:
1) Will the beer benefit from an increase in temperature at this point, ten days after it hit FG?
2) If there is a chance it will benefit, would I get the same results if I were to bottle the beer and keep it at those temps?
3) Will the quality of the beer be safe regardless of whether I bottle now or bottle after it had a week in the high 70s- low 80s? I'm willing to experiment but don't want to risk diminishing the quality of the beer.
Thanks in advance and any other tips related to this would be greatly appreciated.
I was unable to accomplish this (the fermometer never went higher that 73) and I am wondering if an increase in temperature would benefit the beer at this late of a stage. The fermometer went up 6 degrees over the last two days and, given the heat wave, will likely stay there for close to a week.
What I am wondering is:
1) Will the beer benefit from an increase in temperature at this point, ten days after it hit FG?
2) If there is a chance it will benefit, would I get the same results if I were to bottle the beer and keep it at those temps?
3) Will the quality of the beer be safe regardless of whether I bottle now or bottle after it had a week in the high 70s- low 80s? I'm willing to experiment but don't want to risk diminishing the quality of the beer.
Thanks in advance and any other tips related to this would be greatly appreciated.