snowman_fs
Well-Known Member
So now that we have effective temperature profile control how should we use it? I have been searching for days and the best theory I can come up with I will describe below but I can't seem to find much info from reputable sources; feedback is welcome.
My general theory is start in the mid to upper range of the yeasts happy range, (see yeasts directions and adjust accordingly) to ensure a strong start and minimize the lag phase. Holding from 3-15hrs in the range of 20-25C depending on the pitching rate and starter activity. Then drop the temp rather quickly to the lower end of the ideal range or even a degree or two below to prevent self heating and thermal runaway during the exponential growth phase. Holding the low end of the range, 15C for one to four days until exponential growth has past. Then start ramping the temperature slowly up to the top end of the ideal range to protect against stalling and achieve targeted attenuation. During the later part of the stationary phase hold the top end of the ideal range for diacetyl conversion and fermentation completion. Something like a rise from 15C to 20C over 7 days then holding 20C for 3 days. Once FG is confirmed begin cold conditioning to below 5C over two days and transfer away from the yeast.
At this point I personally would transfer to a keg, seal it up and leave it at serving temps for 3-4 days before I sample and start carbonation.
My general theory is start in the mid to upper range of the yeasts happy range, (see yeasts directions and adjust accordingly) to ensure a strong start and minimize the lag phase. Holding from 3-15hrs in the range of 20-25C depending on the pitching rate and starter activity. Then drop the temp rather quickly to the lower end of the ideal range or even a degree or two below to prevent self heating and thermal runaway during the exponential growth phase. Holding the low end of the range, 15C for one to four days until exponential growth has past. Then start ramping the temperature slowly up to the top end of the ideal range to protect against stalling and achieve targeted attenuation. During the later part of the stationary phase hold the top end of the ideal range for diacetyl conversion and fermentation completion. Something like a rise from 15C to 20C over 7 days then holding 20C for 3 days. Once FG is confirmed begin cold conditioning to below 5C over two days and transfer away from the yeast.
At this point I personally would transfer to a keg, seal it up and leave it at serving temps for 3-4 days before I sample and start carbonation.