Stout fermentation

[HaveABeer]

I generally dont measure SG. I just wait until the airlock has 2 minutes between bubbles and then I keg the beer. Probably not the best idea but its always worked out.

I brewed a stout last Friday. As of today the blow off has been done for a few days and the airlock is at over 2 minutes between bubbles.

Is it possible that fermenting at approx 75 degrees has sped up the process?

 

[shoengine]

What yeast are you using? That'll determine what the optimal range of temperature is.

Usually warmer temperatures speed up the yeast, which is one of the benefits of high temperature tolerant yeasts like kveik strains.

 

[HaveABeer]

White Labs WLP004 Irish Ale Yeast

 

[RM-MN]

Yes, 75 degrees will speed up the yeast activity. It will also give your beer some interesting characteristics. I would expect plenty of esters and some fusel alcohol. The recommended range is 65 to 68 according to White Labs.

 

[HaveABeer]

I ferment in a closet just off my bedroom and we generally keep the house between 72-75.

Good to know. Im gonna keg it tomorrow. Ive got a ESB going and though the blow off is over, its working pretty hard right now. I brewes that this past Saturday. White Labs Cali Ale.

 

[RM-MN]

One of the biggest improvements in my beer's flavor happened when I started controlling the fermentation temperature. It only needs controlled for the first 3-4 days but it really makes a better beer.

 

[Ninoid]

After about a hundred batches of beer at around 5% ABV, I concluded that two weeks is enough for fermentation with all temperature changes, so I haven't even measured FG for a few years. Raising the temperature beyond the upper limit specified for a specific yeast (especially the first 4-5 days of fermentation) is definitely not good for the quality of the beer (fusel alcohol).

 

[Ninoid]

One of the biggest improvements in my beer's flavor happened when I started controlling the fermentation temperature. It only needs controlled for the first 3-4 days but it really makes a better beer.

I believe this is so, but I still don't have the conditions to control the fermentation temperature, so I went the other way - I use yeast that produces good beer in a wide temperature range (15 - 35 degrees Celsius). With this process, I have significantly limited the styles of beer that I can brew, but I always have great beer without worrying about temperature and bad flavors.

 

[DBhomebrew]

Is it possible that fermenting at approx 75 degrees has sped up the process?

I ferment in a closet just off my bedroom and we generally keep the house between 72-75.

There's a good chance that beer fermented in the 80s. Fermentation is exothermic. Depending on the gravity and size of the batch, you're looking at 5-10 over ambient.

 

[HaveABeer]

Well. I kegged it and it sat 24hrs under CO2.
It is delicious.

 

[SkyPilot]

Well. I kegged it and it sat 24hrs under CO2.
It is delicious.

That is the final test!

 

[tracer bullet]

Well. I kegged it and it sat 24hrs under CO2.
It is delicious.

First and foremost, awesome!

That said, give it a try sometime, make the same recipe with cooler fermentation conditions and see what you think. Even if you have to wait until winter to do it, keep it in mind.