I use tubs of water and ice bottles to maintain my temps (64-66*). But if I let it go it'll be about 75* in 3-4 days.
At what time in the fermentation does allowing the temp to rise like that not matter?
I have a stout, an amber, a honey cherry wheat that shares hops with a "light ale" that uses some rice DME, and a hoppy pale ale (will dry hop). None of these will be over ~5.8% ABV (targeted to be lower, but I often get up to 0.5% more alcohol).
I typically give wheat beers 3 weeks, and most others 4 weeks of fermentation, and will give them the last 3-7 days to slowly warm up to room temp.
At what time in the fermentation does allowing the temp to rise like that not matter?
I have a stout, an amber, a honey cherry wheat that shares hops with a "light ale" that uses some rice DME, and a hoppy pale ale (will dry hop). None of these will be over ~5.8% ABV (targeted to be lower, but I often get up to 0.5% more alcohol).
I typically give wheat beers 3 weeks, and most others 4 weeks of fermentation, and will give them the last 3-7 days to slowly warm up to room temp.
