Value in raising temperature after primary?

[thejuanald]

Is there any value in raising the temperature after primary fermentation finishes? I made a big black ipa (OG 1.082 and the target FG is around 1.013) and used a 1.5L starter of WLP001. It's fermenting at 65F now.

I've seen recipes where they raise the temp 3-5 degrees after primary fermentation is completed. What is the purpose of that? Would there be any benefits to me increasing the temperature to 68 or so during the dry hop?

 

[N4teTheGreat]

Raising the temp can help rouse the yeast in order to get them to finish any remaining fermentation as I understand it.

-- Nathan

 

[thejuanald]

Makes sense. Maybe I will put it up to 68 or 69 after 10 days or so

 

[slym2none]

IMHO, if you are in a hurry, you can warm the yeast to make them "finish" faster. I personally let them do their thing over time at the same temp over the entire time. I figure if the yeast work at fermenting temps, they'll clean up at those temps too.

 

[thejuanald]

Makes sense. I'm in no hurry

 

[aprichman]

It really just depends on the yeast. Mosts yeasts will be fine if you keep them at a constant temp but some (like Conan) require a temperature ramp to fully attenuate. After the bulk of fermentation is done there's no harm in letting your beer rise to 69-70F until it's ready for packaging as long as you're dealing with ale yeasts.

 

[slym2none]

But, except for those certain strains, there is also no harm in leaving the temps low & constant, correct?

 

[MattyIce]

But, except for those certain strains, there is also no harm in leaving the temps low & constant, correct?

So long as you are getting the flavor and attenuation you need...good to go!

 

[thejuanald]

It really just depends on the yeast. Mosts yeasts will be fine if you keep them at a constant temp but some (like Conan) require a temperature ramp to fully attenuate. After the bulk of fermentation is done there's no harm in letting your beer rise to 69-70F until it's ready for packaging as long as you're dealing with ale yeasts.

That was my initial reason for asking because White Labs says 001 is optimal at 68-72 but I've read here that 65 is great for it so I am fermenting at 65 and I wondered if raising to the optimal range would be good after initial fermentation to finish it off. Thanks for all the answers!

 

[dsaavedra]

I have read that you get a lot more out of your dry hopping if done at warmer temperatures.

 

[mtyquinn]

If you have a good ferment, it's not needed- but it doesn't hurt and may help. So give it a shot. I do dry hop at slightly warmer temps.

 

[thejuanald]

Thanks guys! I will raise the temp a few degrees while dry hopping

 

[slym2none]

I have read that you get a lot more out of your dry hopping if done at warmer temperatures.

I can see that.