When do you ramp up?

[dbkdev]

I hear a lot about people ramping up ferm temp to clean things up. I've got a Pliny clone that calls for 2 weeks primary, followed by 2 weeks of dry hopping. (Prob only going to do 1). Haven't taken a reading but fermentation has died down and it's been 8 days. Used WLP001 and have kept it at 67. What would you ramp this up to and when?

 

[hunter306]

I hear a lot about people ramping up ferm temp to clean things up. I've got a Pliny clone that calls for 2 weeks primary, followed by 2 weeks of dry hopping. (Prob only going to do 1). Haven't taken a reading but fermentation has died down and it's been 8 days. Used WLP001 and have kept it at 67. What would you ramp this up to and when?

LMGTFY: For ale production, the fermentation temperature is usually 65° to 70° F, so temperature modification is not necessary. But the fermentation should still be “rested” at this temperature for two days to ensure proper diacetyl reduction.

 

[dbkdev]

LMGTFY: For ale production, the fermentation temperature is usually 65° to 70° F, so temperature modification is not necessary. But the fermentation should still be “rested” at this temperature for two days to ensure proper diacetyl reduction.

Thanks, I've seen a lot of people who ferment their IIPA's in the low to mid 60's and then "ramp up temps" to clean things up. So... was wondering what temp they typically do that at, and when you say rest for 2 days, I'm assuming you mean 2 days after gravity hasn't changed, which is what my other question was?

Nice basement brewery btw. I envy you

 

[stpug]

At 67 with WLP001, I wouldn't go up at all unless you were concerned with underattenuation (i.e. high gravity beer, insufficient aeration, low pitch rate, etc.). BUT, it won't hurt anything to let it get into the low 70s either (72ish).

Generally you're looking at "ramping up" your fermentation temperature in the last day or so of active fermentation (i.e. on about day 3-5) in order to help the yeast fully attenuate your beer. Diacetyl reabsorbtion (or whatever the process is) happens as long as the yeast are not in a dormant state (i.e. really cold) after FG is reached, so giving a few extras days after FG has been reached is usually sufficient. Most folks are waiting WELL beyond that point (2-3 weeks) already so is not a concern.

In your case, I wouldn't do anything special. Let it sit for your 2 weeks (plenty of time), and then dryhop away. You may even want to dry hop sooner than 2 weeks if you're itching to get this one kegged/bottled.

Hope this helps!

 

[dbkdev]

Awesome, thanks stpug!

 

[Calichusetts]

I raise it up a few degrees at as high krausen begins to level off/lower

 

[kh54s10]

For me the only time I "ramp up" is, 1)when I was using a swamp cooler, after fermentation finished I would stop cooling. And 2) with my fermentation chamber that will hold 3 fermenters is when I need to take one out to add another.