temperature question

[152Sumo]

I have an APA fermenting between 68-73 deg ambient. It has just slowed down after a few days of active fermentation (pitched yeast on Sunday). I am doing single stage only, so I will be leaving it alone for a couple more weeks.

Since fermentation is mostly done, how concerned should I be about temperature?

The weather is starting to warm up a little here, and I thought about filling up the bath tub (where the fermenter is at) with cool water to control temp.

Any thoughts? It isn't too hot here, but I can foresee the house approaching 75-80 degrees before too long.

 

[flywallyfly]

I have an Irish ale fermenting since Tuesday and I had to ice it down last night because of the heat. I put it in a large plastic tub and put cool water and a little ice and it did the trick. Just gonna monitor it throughout the week and hopefully it will be ok.

 

[flywallyfly]

About your question -- I've read on here many times that ales need a lower temperature the first week (~65-68) but after a week or so a higher temperature is desired for better flavor. Maybe one of the veterans can let ya know.

 

[Chuck_Swillery]

Bottom line is you'll be fine. However, if you take steps to keep it closer to where its at now it could improve the flavor profile later. I'm finding there different schools of thoughts on how temperature should be - start low then high, start high then low, etc. I haven't decided which is best for myself yet but try to keep the temps as stable as possible regardless.

 

[Suddy]

After the initial stage of yeast reproduction and fermentation your temps can go into a higher range safely. I stop adding frozen water bottles to my swamp cooler after the FG is reached. This has not imparted any off-flavors IMO

 

[broadbill]

Since fermentation is mostly done, how concerned should I be about temperature?

Nope, last week might have been a better time to fret about temperature. You can expect active fermentation to raise the temp of your beer 5-10 degrees above ambient temps. So for your APA we are talking a minimum of 73-78. That's on the warm side of things and you might expect some off-flavors (I'm assuming you were using a neutral ale yeast like S-05).

The trick to making consistently good beers is good temperature control...i.e. keeping the beer in the right temp range, as well as protecting it from temp. fluctuations

Good luck!

 

[152Sumo]

Thanks everyone. I was lucky enough to have good ambient temps during the most active fermentation. I kept the room dark and cool. I think the warmest it got in there was around 73, but during the night and mornings it was about 68. I think for the next batch (until I get the garage refrig modified for fermentation temps) I will have to do the water/ice bath deal.

Broadbill: I didn't write down the exact yeast strain. (noob mistake, I need to keep better notes). I know it was a Wyeast smack pack and it was ale yeast, that is all I know.