WLP001 and temperatures

[luizffgarcia]

Guys,

I am reading some stuff about fermentation temperature, and right now i have an Alemsith IPA with WLP001 fermenting at 18.8c, i brewed this one yesterday.

I see some people will keep the beer in a colder environment for the first few days and then move it to like 24c for the rest of the fermentation.

What is the advantage of doing that? If the optimum temperature for WLP001 is between 18c and 21c, shouldn't i just leave it between that range for the entire duration of the fermentation?

Thanks

 

[unviewtiful]

The temperature is typically bumped up at the end of fermentation to help the yeast clean up some of the byproducts of fermentation. With WLP001, 18.8 C is about what I start at, then I increase to somewhere between 21-22 C. 24 C as you're saying seems a bit too warm in my opinion.

 

[atoughram]

Here is the profile I use for WLP001 - if degrees Fahrenheit - sorry...

 

[luizffgarcia]

Here is the profile I use for WLP001 - if degrees Fahrenheit - sorry...

Thanks, what is the expected result from changing the temperatures during the process like that? Instead of maintaining lower temps or just going up to 73 and staying there?

 

[atoughram]

Thanks, what is the expected result from changing the temperatures during the process like that? Instead of maintaining lower temps or just going up to 73 and staying there?

I think it tastes cleaner to start ferm temps lower and then ramp them up as the sugars get converted. The idea is to keep the yeast at a constant state blooming (for lack of better words) instead of have a huge bloom right off the bat and then slow down as the sugars dissipate. I believe it lessens the creation of fusel alcohols also - I seem to remember reading that somewhere.

 

[BobOki]

Does it matter if the temp you ramp to is outside the listed temp range on the package? I know yeast can die in too hot, but a few degrees looks like it would be survivable. I have a wpl041 in my stout right now which I have sitting at 67f, wondering if I should ramp that to 72f after a week or so?

 

[Rodrigoslr]

Guys,

I am reading some stuff about fermentation temperature, and right now i have an Alemsith IPA with WLP001 fermenting at 18.8c, i brewed this one yesterday.

I see some people will keep the beer in a colder environment for the first few days and then move it to like 24c for the rest of the fermentation.

What is the advantage of doing that? If the optimum temperature for WLP001 is between 18c and 21c, shouldn't i just leave it between that range for the entire duration of the fermentation?

Thanks

According with Yeast book, you should increase the temperature after the primary is completed. I personally increase 1 dregree Celsius per day up to 24C, after pimary. By increasing the temp you increase the yeast activity (which has slowed down due the lack of sugars) and some experiments done by WL showed that you can get a little more attenuation and decrease diacetyl.

 

[atoughram]

You said it better than me