Speeding up production

[Ster]

Would there be any negative results from using a fermentation chamber for 2 weeks, with the 3rd week @ 78 F room temp? Meanwhile I can get another batch in the fermentation queue every 2 weeks.

 

[Yooper]

Would there be any negative results from using a fermentation chamber for 2 weeks, with the 3rd week @ 78 F room temp? Meanwhile I can get another batch in the fermentation queue every 2 weeks.

Why not package at the end of week two, instead of storing it at 78 degrees in the fermenter? If it's done, it's done.

 

[RM-MN]

Your beer only needs temperature control during the lag phase and the active fermentation phase. When the ferment slows down (about day 5 usually) you can take the fermenter out of the temperature controlled area and put a fresh one in. The one you take out can be bottled at 2 weeks if your gravity is stable but my opinion is that you get better beer if you leave it in the fermenter longer.

 

[AT-JeffT]

1) Know when your beer is done. Take a final gravity reading(s). If you become familiar with a yeast and your process you will begin to know where your final gravity will end up. Leave the beer on the yeast for an additional 24-48 hours for it to absorb diacetyl and other undesirable compounds.

2) Use yeast strains that ferment quickly. I use English ale yeasts (S-04, WLP002) almost entirely and consistently get 3 day fermentation. Ensure you are oxygenating well to reduce lag time. These yeasts also help carbonate quickly as well. I have had beers fully carbonated in less than a week(they still benefit from longer conditioning time, still)

3)If you really want to get serious about it, start kegging. This will cut down your carbonation time considerably. You can get drinkable beer in an hour or realistically a day or two.

*This is all for ales, disregard if you are producing lagers.

 

[chad_]

Would you get any undesireable results or off flavors from bottle conditioning at a temperature higher than the fermentation temperature such as the 78F as OP said?

 

[unionrdr]

Not necessarilly. As long as initial fermentation is done,the higher temp can help it finish & clean up. Higher temps at bottling time also mean less co2 in solution.