Alt fermentation

Wed Feb 03, 2016 10:07 pm

Hello I have a Alt that be fermenting for 10 days at 60F. An I wanting to know if now the time to start rising the temp to 68F to clean up any Diacetyl, acetaldehyde. I just trying to wing it
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Re: Alt fermentation

Thu Feb 04, 2016 9:32 am

Probably, but you should check the gravity to be certain.

It depends on the recipe, pitch cell count & health, nutrients, etc.

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Re: Alt fermentation

Thu Feb 04, 2016 3:05 pm

I think you are more than fine to start bumping up those temps after 10 days. I typically go by the krausen to tell me when to do this. As soon as it starts to drop back into the beer I figure that fermentation is starting to slow down which is a good time to increase temps to keep the yeast happy and finishing their job.

But as Oz stated, it is wise to know your yeast strain with these regards as some strains still have a long way to go after this point (I am looking at you WY 3724!).
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