Increasing fermentation temp

[Muz]

I’m brewing an IPA this weekend and now that I have a temperature controlled fermentation fridge I was thinking of experimenting with slowly increasing temp over the course of fermentation. Does anyone have an suggestions on how best to do this? E.g. what temp do I start at and when/how much do I increase?


I’m brewing a 20 litre IPA using a health yeast starter. I’m using London ESB Ale 1968. I’m thinking of a three week ferment as that’s what the recipe says but I’m open to changing this.


Ask if there is any other relevant info you need to know.

 

[mtb]

What do you aim to gain from gradually increasing the temp?

Set it to your yeast's optimal temperature and leave it there unless you have a good reason to do otherwise. Also re the three week ferment, I'd say the recipe states that simply as a safety measure, to stop people bottling/kegging too early. In reality if your hydrometer readings are stable for 48hrs and you've hit the FG you were expecting, you're good to package it.

 

[rude]

Never used that yeast but I think its a high flocer so drops nice and bright
18 c for 3 days then up to 20 to finish it off might even need rousing to keep in suspention
but others who have used it should chime in to give you the guts of it
Im with mtb once its done its done bit longer to clean up maybe

 

[manticle]

I often do this. Depends on the beer - I mainly do with UK and Belgian yeasts. Starting low avoids excess ester fermentation but the higher finish will drive a bit more character from the yeast nonetheless.

I start around 2.5 deg lower than intended ferment temp to allow for the exothermic action of fermentation. I leave for 2-3 days, then bump up to a degree or 2 past optimum range.

So for example - aiming for 18 deg ferment, I'll start thermostat at 15.5. After 2-3 days, I'll bump to 18-20, then following day 20-22. Once FG hits and there's no acetaldehyde or diacetyl detectable, I'll drop to around 0.5 to cold condition.

 

[mtb]

I often do this. Depends on the beer - I mainly do with UK and Belgian yeasts. Starting low avoids excess ester fermentation but the higher finish will drive a bit more character from the yeast nonetheless.

I start around 2.5 deg lower than intended ferment temp to allow for the exothermic action of fermentation. I leave for 2-3 days, then bump up to a degree or 2 past optimum range.

So for example - aiming for 18 deg ferment, I'll start thermostat at 15.5. After 2-3 days, I'll bump to 18-20, then following day 20-22. Once FG hits and there's no acetaldehyde or diacetyl detectable, I'll drop to around 0.5 to cold condition.

Sounds like a good enough reason to do it.. maybe I'll make use of that programmable Inkbird I have and give it a go myself

 

[Garfield]

I often do this. Depends on the beer - I mainly do with UK and Belgian yeasts. Starting low avoids excess ester fermentation but the higher finish will drive a bit more character from the yeast nonetheless.

I start around 2.5 deg lower than intended ferment temp to allow for the exothermic action of fermentation. I leave for 2-3 days, then bump up to a degree or 2 past optimum range.

So for example - aiming for 18 deg ferment, I'll start thermostat at 15.5. After 2-3 days, I'll bump to 18-20, then following day 20-22. Once FG hits and there's no acetaldehyde or diacetyl detectable, I'll drop to around 0.5 to cold condition.

Agreed. I do much the same thing for much the same reasons. Diacytel rest in particular is a good idea - for even just one day towards end of ferment i let it up to mid 20s