When to increase fermentation temperature?

[scm81]

This is my first brew attempting temperature control and wanted some advice. My inkbird controller and plant seed mat heater just arrived yesterday.

I recently (Saturday AM) brewed an extract w/ steeping grain amber ale and used rehydrated Bry-97 as my yeast. I brought the temp of the wort down to 66 degrees and pitched the yeast. My fermenting bucket is in my basement, which kept the fermenter at 66 until yesterday when it started to drop to 64-65.
Last night I taped the heat mat to the bucket and have the controller set where it keeps the the temp strip at 66. Airlock activity has slowed to once a minute or so.

Should I bump up the temperature yet? If so, how much?

Thanks for the help in advance!

 

[Double_D]

You should only need to bring it up a degree or two if it will help you sleep at night. Realistically, if it's within the temp range for that yeast you will be fine. A cooler fermentation produces less off flavors.

 

[m00ps]

I will take nearly anything out of my fermentation chamber after a week of fermenting to make room for the next batch. After that, its at a room temp of 68-69F. Theres not going to be off flavors after 7 days IME

 

[joshesmusica]

+1 I think one week is a pretty good general timeline. Although if you really wanted to get things moving, then it's whenever the krausen has dropped.

If you're a patient brewer though, double d is partially correct. You can leave it at your ferment temps for a couple weeks. You don't want it dipping too cool, though, or else you risk the yeast flocculating out before they've fully cleaned up. Nor do you want extreme temp swings, or you'll end up with the same results.

 

[Skep18]

I keep mine in the window during visibly active fermentation. As stated above a week is about right. I usually start low and let it rise naturally only because I cool mine in a closed cooler water bath controlled with frozen water bottles. If I'm lazy I don't add bottles through the week and it never goes above the ale yeast max temp.

After that I move the carboy to a counter top to let it clear for as long as it needs and/or until I'm not lazy again.

 

[joshesmusica]

I keep mine in the window during visibly active fermentation. As stated above a week is about right. I usually start low and let it rise naturally only because I cool mine in a closed cooler water bath controlled with frozen water bottles. If I'm lazy I don't add bottles through the week and it never goes above the ale yeast max temp.

After that I move the carboy to a counter top to let it clear for as long as it needs and/or until I'm not lazy again.

By window you mean temp range right? Not like actually in the window?

 

[j1n]

you don't have to raise the temp... its not a lager that needs D rest. Id just leave it till its done fermenting and then bottle or keg.

 

[kh54s10]

For ales I never change the temperature unless I have to remove a beer from my chamber for a new batch.

 

[Skep18]

By window you mean temp range right? Not like actually in the window?

Lol, yes. Looking back I can now see the words I chose could be confusing.

It would be funny to see full carboys sitting in windows though.

 

[joshesmusica]

Lol, yes. Looking back I can now see the words I chose could be confusing.



It would be funny to see full carboys sitting in windows though.

No! God no! All the skunked beer!