Temps after fermentation has stopped?

[Righlander]

So i just started using a ghetto swamp chiller to chill during fermentation. So i know the first 48 hours of fermentation are most important to dial in temp but...what about after that? do i keep the temps chill till i bottle?

 

[AnonyBrew]

I've been told once the beer hits final gravity, the fermentation temperature is less important. For example, I've fermented an ale at 68F & after it hit FG I let it sit at room temp. (~74F) until I bottled it. I did not taste any negative affects from doing this.

 

[Saccharomyces]

Once fermentation slows I just let it come up to room temp and leave it there until transferring (2-3 weeks depending on the yeast strain and OG). Always works find for me.

 

[Righlander]

Awesome thank you

 

[desertbronze]

I do the same thing - let the beer slowly come to room temperature (a constant 75 in the basement) after fermentation starts to wind down. Seems to help the yeast finish the fermentation.

 

[earthad1]

Once fermentation slows I just let it come up to room temp and leave it there until transferring (2-3 weeks depending on the yeast strain and OG). Always works find for me.

Once you transfer to secondary, is it true that it helps to clear beer in colder temps? like a basement?

 

[phidelt844]

Once you transfer to secondary, is it true that it helps to clear beer in colder temps? like a basement?

Colder temperatures will help clear the beer. However, to let the beer properly condition, I would leave the secondary at around the same temperature as your primary. A day or two before you are ready to rack to the bottling bucket, introduce the colder temperatures to quickly clear the beer. You can do a search for 'cold crashing' if you have any questions on the process.

 

[earthad1]

Colder temperatures will help clear the beer. However, to let the beer properly condition, I would leave the secondary at around the same temperature as your primary. A day or two before you are ready to rack to the bottling bucket, introduce the colder temperatures to quickly clear the beer. You can do a search for 'cold crashing' if you have any questions on the process.

Cool, I'll remember that.

My first batch was fermented at between 17-23c (62.6F -73.4F)

It has been clearing in a basement at about 50F for the past week.

My second batch is a lager and is presently fermenting at 50F - So this one will also condition @ 50F when its in secondary before doing a diacetyl rest.

My third batch is most likely going to be another Ale, so I'll try out what you said and see what happens.

Thanks for the tip