NateBrews wrote:Doing things slowly almost always is better. If you move the yeast too fast in temperature they can throw out some other flavors that you won't get if you do it slowly. The fastest I ramp stuff is at 2 degree increments, sometimes once in the morning and once at night if the thing is really done and I just want to d-rest it.
I have found that if I wait 3 days and then start ramping 2 deg/day, I find the timing of things usually lines up perfectly. I usually hit terminal gravity with 1 step to go, then I hit the last temperature and leave it for a few days and everything comes out clean.
If you are going from 62 to 72, I would definitely do it in a few steps over a few days.
I also use the wimpiest heat source I can to do it so the actual temperature ramp takes a while (I use a back heating pad set on low/med/high depending on the ambient).
Kenthebrewer888 wrote:Hello I have a ? about raising fermentation temp. I know after 3 to 4 days you can start raises the temp. But do you raise the temp slowly like( 1F to 2F per day) or can you just go right to the temp your going to rise it to. Like let say I have a beer fermenting at 62F so after about 3 to 4 days do I start going 1f to 2f per day upto 70f to 72f or can I just jump up too 72 ?
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