Should I raise the temp for yeast to clen up?

[MrBJones]

I pitched yeast into a Scottish ale six days ago; as of yesterday morning there was slow audible fermentation, but earlier today I checked it and - over a period of a minute or so - didn't get any bloops from the blowoff jar. It's been at 60º the whole time; think I should raise the temp a bit to encourage the yeast (Wyeast 1728; Scottish Ale) to clean up?

 

[PADave]

I always control temp during active fermentation, then raise temps to clean up once things slow down. Standard practice with every brew.

 

[ancientmariner52]

Someone will correct me if I'm wrong, but I don't believe the 'cleanup' phase contributes much CO2. If you are within Wyeast's recommended range, I'd let it ride, for at least another week or two, then check your gravity.

 

[Smellyglove]

If you had a good pitch of viable yeast and good temp-control, there is no need. The yeast will do it without any external help in most cases.

So, my non yes/no answer actually leads you to tasting what you have brewed, then decide if you want to raise the temp or not. It wouldn't hurt the beer though, except for a few aroma-compounds to escape.

 

[MrBJones]

Someone will correct me if I'm wrong, but I don't believe the 'cleanup' phase contributes much CO2. If you are within Wyeast's recommended range, I'd let it ride, for at least another week or two, then check your gravity.

Wyeast's range is 55 to 75.

Maybe I'll let it go for a few more days, then raise it 1 or 2 degrees...

 

[mongoose33]

I typically ferment at 64 degrees. When the krausen falls, I'll bump it up to 71 degrees. Then after a couple days back down to normal ferm temp.

 

[PADave]

Wyeast's range is 55 to 75.

Maybe I'll let it go for a few more days, then raise it 1 or 2 degrees...

A degree or two isn't going to do anything. Go 6 or 8 or 10.

 

[kh54s10]

Raising the temperature to the upper end of the recommended range will help the yeast finish fermentation. I would keep it at 60 for another 8 days, then consider raising the temperature for a couple of days. I rarely do this unless I am freeing up space in my fermentation chamber. After raising the temperature there is no reason to lower it unless you are doing a cold crash. Then you would be dropping the temperature to a little above freezing to help sediment and yeast drop out of solution.

 

[RM-MN]

The yeast only produce CO2 during the most active phase of fermentation, when there is a lot of sugar for them to consume. By the 3rd day of a typical brew (OG of less than 1.060) the production of CO2 is over and any bubbling after that is just from the dissolved CO2 in the beer. From that point on there is no need to keep the beer cool so I quit worrying about controlling the temperature and let it warm to room temp.

http://www.brewgeeks.com/the-life-cycle-of-yeast.html

 

[kh54s10]

The yeast only produce CO2 during the most active phase of fermentation, when there is a lot of sugar for them to consume. By the 3rd day of a typical brew (OG of less than 1.060) the production of CO2 is over and any bubbling after that is just from the dissolved CO2 in the beer. From that point on there is no need to keep the beer cool so I quit worrying about controlling the temperature and let it warm to room temp.

http://www.brewgeeks.com/the-life-cycle-of-yeast.html

I wouldn't go by days. I have had some slow fermentations that were very active past 3 days, in fact still producing blow off. And some fast fermentations where the krausen was falling by day 3. And those that under pitch might have their beer just starting at 3 days. IMO it is better to control the temperature too long than even a little bit too short.

 

[Ozarks Mountain Brewery]

I pitched yeast into a Scottish ale six days ago; as of yesterday morning there was slow audible fermentation, but earlier today I checked it and - over a period of a minute or so - didn't get any bloops from the blowoff jar. It's been at 60º the whole time; think I should raise the temp a bit to encourage the yeast (Wyeast 1728; Scottish Ale) to clean up?

I always raise my temp gradually on all beers it helps keep fermentation from stalling 60f to 70f in 12 days

 

[Bubbles2]

I like this short read, bookmarked
http://www.brewgeeks.com/the-life-cycle-of-yeast.html

 

[ncbrewer]

According to the Yeast book (Zainasheff and White):
"Once it reaches fermentation temperature, hold the temperature steady until at least the last one-third to one-fourth of fermentation. At that time raise the temperature several degrees or more (4 to 10F/2 to 5C) over the course of a day or two."