Warming up an ale fermented at lower temps?

[Forbein11]

I've recently been using my basement to ferment at the lower end of the temp range (around 60-62) for the yeasts I've been using. Some fermentations, have been longer (7-10 days using S-05) and some have been shorter (4 days - Wyeast 1338). We have a warm spell up here and my basement got up to 66 and now one of these batches is bubbling again slowly. I'm not too worried about off flavors because it is mostly done. I have a question though.

Is there a benefit to brining up the temp up a bit on ales that have been fermented at the lower end of the temp range to increase attenuation? Will the yeast clean up after themselves better a little warmer? Could there be off flavors? I've been trying to make some cleaner tasting beers. I know there is a benefit with lagers with the diacetyl rest. Seems like there could be some benefit here as well.

Any insight would be appreciated. Thoughts?

 

[RJSkypala]

I was also wondering if it is OK to warm an ale up to room temp after initial ferment at a cooler temp.

 

[Yooper]

Actually, yes, there is a benefit to warming an ale at the end of primary. I listened to a podcast on it a while back (it was a Jamil Zainasheff but I can't remember if it was in Can You Brew It? or in Brew Strong) and also Jamil commented on a post here in the forum about it. I'll see if I can dig it up.

I have a cool house, and generally the temperature of the beer tapers off at the end of fermentation. I've been trying to think of an easy way to routinely raise the temperature a couple of degrees in my situation.

Of course, when I think of warming up the fermenter a bit, I'm still planning on staying within that yeast strain's optimum fermentation temperature. If the fermentation has been going at 62, for example, I'd want to raising it to 68 at the end.

Edit- found that thread: https://www.homebrewtalk.com/f39/should-i-increase-fermentation-temperature-158097/#post1825882

 

[Forbein11]

Thanks for the help. I was thinking it should help too. I'll likely just move mine into the house or into the room with the boiler. Sounds like the beer might benefit.

 

[jrfuda]

Timely question. I'm wondering hte same thing. I've finally gotten a handle on my ferm temps, and now have a steady 61 going with on a 2-below clone (I call it fu below, using the 1st 2 letters of my last name) using T-58 yeast. 61 is near the yeasts lower end of the scale (59), but I want ot try to get more earthy and less estery flavors out of the yeast, so this is partially an expirment.

In the past I've mistakenly monitored the temp of my ferm chamber instead of the carboy, and - after reading the forums and expirimenting a bit, learned that there can easily be a 10 degree difference. I now have my temp sensor fastened directly to my carboy, with insulation blocing the ambient temp of the ferm chamber. I think in the past my carboys have easily gotten into the 70's, but now I'm maintianing a nice, solid 61!

Anyway, I'll take the advice here and let it get up to about 68 as it appears that the primary is winding down.