When is important days fermenting

[Brewing1976]

Is the first week of fermenting the most important for temperature controlling? Cause I’m thinking I’m brewing another beer this week but I have one already sitting for two weeks.

 

[RM-MN]

Yes, during the first few days when the yeast are very active they will create esters that are perceived as off flavors and if the temperature gets high enough you will also get fusel alcohol. Once the fermentation slows, usually by day 4 for an ale, you can allow the temperature rise by taking the beer out of the controlled temp and into room temp.

 

[JONNYROTTEN]

Once the beer is done fermenting its done.
After the first 5 days temps don't matter....within reason. Normal room temp storage is fine.

What beer did you brew?

 

[Brewing1976]

Once the beer is done fermenting its done.
After the first 5 days temps don't matter....within reason. Normal room temp storage is fine.

What beer did you brew?

Just American ale. I want to brew ipa soon. So I just want to make sure 5 days later would be ok to start another one beer and have temperature control on it. Then let my other just sit for another 2wks before bottling.

 

[IslandLizard]

Yes, the first few days are the most critical. But it may take longer than 5 days for a fermentation to slow down, at which point a slight raise in temps is usually beneficial, while a temp drop may actually cause it to stall.

Some fermentations don't even get high krausen until 2-3 days after pitching.
So let the fermentation direct you rather than the other way around.

You could place the ongoing one in a bin filled with tempered water to keep it going. Add an aquarium heater to raise it slowly over a few days.

 

[Hopalong]

Yeast reproduction stage is the important part of fermentation. Primary fermentation should come to and end within seven days. If primary fermentation doesn't come to an end by at least 10 days, something went haywire. When fermentation ends within three days, something went haywire, the beer should be carbonated and pounded down. Glucose is involved with primary fermentation, it's simple sugar that yeast enjoy. Healthy fermentation depends on chemical balance, sugar and nutrient content in the wort. The higher the sugar content, yeast can skip reproduction. The less nutrient and more chemically imbalanced the wort, the poorer the fermentation cycle. The off flavors in homebrew are caused by wort lacking nutrients and being chemically imbalanced which is inherent with infusion brewing methods. The off flavors form during fermentation and conditioning.
The fermentation cycle depends on the method used to make the beer. When a conversion rest is used secondary fermentation occurs.