Starting Fermentation Times?

[Jordan Logo]

Hello All!

I just converted a mini fridge to a fermentation chamber. I am now finally able to control my ferment temps!

Anyways, I wanted to ask how long do you ferment at the test suggested temps? I heard you only need to control temps for the first few days of active fermentation then you gradually let it rise? I’m sort of confused on this.

For example, San Diego Super Yeast is suggested to ferment at 65-68°F. How long should I ferment at that temp? Also, should I gradually let my ferment temp rise closer to ferment finish?

Thanks!

 

[kh54s10]

Most often I think everything would be done in 7-10 days, maybe even sooner.. But, to allow the yeast to do whatever they do, I go for at least 14 days. I usually end up procrastinating on bottling or kegging, and the time in the fermenter gets longer..

I have run the 14 days at fermentation temperature without problems. I have also raised the temp after fermentation slowed. I experienced no detectable difference between those procedures. I have also gone about 10 days, raised the temp for a few then cold crashed. I feel the cold crashing cleared the beer sooner than just letting it settle. But other than being more clear there seemed to be no other difference.

 

[Jordan Logo]

Most often I think everything would be done in 7-10 days, maybe even sooner.. But, to allow the yeast to do whatever they do, I go for at least 14 days. I usually end up procrastinating on bottling or kegging, and the time in the fermenter gets longer..

I have run the 14 days at fermentation temperature without problems. I have also raised the temp after fermentation slowed. I experienced no detectable difference between those procedures. I have also gone about 10 days, raised the temp for a few then cold crashed. I feel the cold crashing cleared the beer sooner than just letting it settle. But other than being more clear there seemed to be no other difference.

Good input! What’s the recommended cold crash temp?

 

[kh54s10]

Opinions vary, I drop it about 10 degrees a day until about 35 degrees. I have read that you should not chill too fast, so I don't set the controller right to 35. That would send my chamber below freezing to get it to that temperature.

 

[jrgtr42]

I like to ferment a bit cooler than average - right around 60 most times. Exceptions are hefeweizen and saisons, they can be warmer for the ester profiles I like.
In playing around and experimenting, it'll take a bit longer to get it done fermenting a bit cooler, but I have less chances of off-flavors and fusels taking hold.
Anyways, to answer the OP question - it depends. Some yeast want to be held (or work best) if you hold the temp cooler the whole way through, others don't mind rising. Then on occasion if you have a stuck fermentation, warming it up a few degrees may get things moving again.
I would say to experiment with a similar batch, same yeast, changing those variables and seeing what you prefer. It's all about your taste, remember.

 

[ncbrewer]

Zainasheff and White's book Yeast advises to raise the temperature by 4 - 10 degrees F until at least the last 1/4 - 1/3 of fermentation remains.

Edit: Very sorry - typed this too fast. It should read:
Zainasheff and White's book Yeast advises to hold the temperature steady until at least the last 1/3 - 1/4 of fermentation. Then raise the temperature by 4 - 10 degrees F.

 

[kh54s10]

Zainasheff and White's book Yeast advises to raise the temperature by 4 - 10 degrees F until at least the last 1/4 - 1/3 of fermentation remains.

I don't have the book, but are you sure you read that right? It is generally accepted that you ferment within the ideal range of the yeast, then raise the temperature with 1/3 - 1/4 of fermentation left to go. Or even easier, wait until all visible activity stops, then raise the temperature to assure that fermentation finishes.

I would not have the temperature high during the beginning of fermentation.

 

[ncbrewer]

I don't have the book, but are you sure you read that right? It is generally accepted that you ferment within the ideal range of the yeast, then raise the temperature with 1/3 - 1/4 of fermentation left to go. Or even easier, wait until all visible activity stops, then raise the temperature to assure that fermentation finishes.

I would not have the temperature high during the beginning of fermentation.

Absolutely right - sorry. I edited the post.

 

[CascadesBrewer]

For example, San Diego Super Yeast is suggested to ferment at 65-68°F. How long should I ferment at that temp? Also, should I gradually let my ferment temp rise closer to ferment finish?

I recently got a fermentation chamber so I have been doing some research and playing around with temps. The beers I have brewed with the chamber are standard ale stuff (couple IPAs, a Porter, a Stout, some hop samplers...several with WLP001 and WLP013). Palmer's "How to Brew" suggest boosting fermentation temps 5F to 10F at around day 3 or 4 (when fermentation starts to slow). I have been following that general strategy with good luck, but no firm evidence that it helps.

The recent IPA I kegged (that seems VERY good but only 3 days in the keg) fermented with WLP001: 3 days at 64F, 9 days at 72F (with a dry hop addition), 2 days at 40F. Often my "ideal" plan is interrupted by work and life and I often try to push my brewing and kegging to weekend days.