wolfsong
New Forum Member
New(er) brewer here -
Most of what I've read says to keep the same temperature throughout fermentation. Which temperature used, depends on the yeast, ale/lager, etc.
Recently, I've come across people using fermentation temperature profiles where they slowly increase the fermentation temperature x degrees after n days.
Are these profiles a topic that some people swear by and other people don't see the need for?
I have two beers now fermenting, and I'm wondering whether to keep the current temperature or follow some existing profile (which profile though, I have no idea...). My default is to keep them in fermenter for 3-4 weeks at a constant temperature, then bottle.
Saison: currently 8 days at 74 degrees. Yeast: Belle Saison.
Red Ale: currently 6 days at 65 degrees. Yeast: Safale S-04.
Thoughts or rationale one way or another, to keep same temperature or slowly increase the temperature?
Thanks!
Most of what I've read says to keep the same temperature throughout fermentation. Which temperature used, depends on the yeast, ale/lager, etc.
Recently, I've come across people using fermentation temperature profiles where they slowly increase the fermentation temperature x degrees after n days.
Are these profiles a topic that some people swear by and other people don't see the need for?
I have two beers now fermenting, and I'm wondering whether to keep the current temperature or follow some existing profile (which profile though, I have no idea...). My default is to keep them in fermenter for 3-4 weeks at a constant temperature, then bottle.
Saison: currently 8 days at 74 degrees. Yeast: Belle Saison.
Red Ale: currently 6 days at 65 degrees. Yeast: Safale S-04.
Thoughts or rationale one way or another, to keep same temperature or slowly increase the temperature?
Thanks!