When Can I Take Beer Off Temp Control

[kdw2pd]

Hi all,

Is there a general timeframe for when you can take a beer off of temp control, without causing much in the way of off-flavors? Assuming the room you put it in outside the controller is relatively cool and consistent.

In the relatively near future, I'm going to be doing a double brew day: a Sierra Nevada Pale Ale clone with rehydrated Safale 05, and an Ommegang Abbey clone with harvested Ommegang yeast (large starter pitched at high krausen).

I'm going to pitch both yeasts at 64F and leave 'em there for about 48 hours, then raise 3 degrees a day to 76F. The first rise, 64-67 shouldn't be too bad for the 05, but I don't want to take it much past that, whereas the Abbey need to warm up for attenuation.

So it would be day 4 of fermentation. If I stick the Pale Ale with 05 in a reasonably cool closet, does anyone foresee major issues?

 

[SnakeRidge]

I've read that most off flavors happen in the first 48 to 72 hours. I leave mine at 65 for 5 days and then let them rise

 

[Zepth]

According to Brulsphy even a lager can survive being off temperature control in as little as 4 days. Certain restrictions apply. It's a good read.

 

[madscientist451]

I'd leave the Pale ale at below 65 until its almost done and then raise it.
If you want to ferment two brews, maybe re-think doing the abbey ale at the same time and brew something that uses a similar fermentation profile.
The KISS acronym comes to mind....Keep it simple...__________.
I haven't researched Ommegang's fermentation temperature schedule, anything available on that?

 

[BlueHouseBrewhaus]

I would say forget the temp control for the 05. Just put it in the closet. It should be fine as long as the closet stays at least in the high 50s and is fairly steady in temperature. It will ferment fine as far down as 57 - maybe even lower but I never tried it. I usually ferment my 05 in the low 60s and it does well even without a warmup. Save the temp control for the Abbey ale.

Care to share your Abbey recipe? I tried brewing one a few years ago with harvested yeast. I came out well, just not much like the real deal. I didn't do the spicing correctly. I'd be curious what yours looks like. I love that brew.

 

[kdw2pd]

I e-mailed Ommegang about their fermentation about a year ago, and they told me they start at 21C and let it free rise to 24C, and that their house strain is fairly flocculant.

I don't think the BYO recipe for the Abbey is particularly right (though it'd probably make a good beer). So below is my shot at it, based on data from their website. I'm also going to start the temp a little lower than Ommegang and then raise it. Breweries get a way with a lot higher temps than us without becoming ester soup.

Ommegang Abbey data:
OG: 1.075, FG: 1.016, 20 IBUs: Styrian Goldings and Spalt Select, Malts: Pils, Amber, Munich, Aroma, Spices: coriander, sweet orange peel, star anise, licorice root, cumin

My adaptation of the recipe, below. I flipped the order of the Munich I and Amber, because of how strong people say the Amber malt can be, and added the Carafa III for color. Instead of adding the spices in the boil, I'll add .25oz of orange peel, 2g of coriander, and 1g each of the star anise and licorice root, and a small pinch of cumin in a sanitized bag and "dry hop" with them until the flavor is right.

9 lbs 15.0 oz 2-Row (Briess) (1.8 SRM) 72.2 %
1 lbs 7.3 oz Munich I (Weyermann) (7.1 SRM) 10.6 %
11.6 lbs Melanoidin (Weyermann) (30.0 SRM) 5.4 %
11.6 oz Amber (Crisp) (27.5 SRM) 5.4 %
2.4 oz Carafa III (525.0 SRM) 1.1 %
8.0 oz Dextrose (Briess) (1.0 SRM) 3.6 %

0.35 oz (CTZ) [15.50 %] - Hop 18.3 IBUs -
0.50 oz Select Spalt [4.75 %] - Boil 5.0 min 1.5 IBUs
1.0 pkg Ommegang House Yeast (Ommegang #)
-

 

[Jayhem]

Once the krausen falls it's a safe bet you can bring it out of temp control (as long as the temp outside is higher, not lower than it was in temp control! You don't want the yeast to go to sleep from cold before they have finished fermentation.

 

[kh54s10]

For me I like to keep US05 in the mid sixties until fermentation is finished. I usually do not change the temperature at all. When it is done I package it. I would avoid anything over 70 until hitting FG.

 

[j1n]

i would keep that US05 batch at 65-68 degrees and hold it there til its done. if you can keep it within a degree id keep it at 67*F. US05 is best at this range. i wouldnt go lower than 65 or above 70 with it.

 

[singybrue]

Yooper and others report 05 gets peachy below 65. Something to keep in mind.

 

[Natdavis777]

I ferment low and raise the temp when krausen starts to fall, as this is nearing the end of fermentation.

 

[kdw2pd]

I appreciate the feedback, particularly about 05 getting "peachy" below 65.

For an alternate plan, keep 'em at 67F, then stick the Abbey beer in a closet warmed up to ~75F-80F ambient once krausen has fallen and it's reached 1.02 or so? This leaves the Pale Ale at a consistent temperature throughout.