There are tidbits around the forum but none seemed to be in one … The pitching temperature of wort depends on the yeast strain — some ale strains routinely start fermenting around 70 ºF (21 ºC) and others start much warmer.

Nicknamed the "golden devil," Belgian strong golden ales are never to be underestimated.

Learn more about this style, its history and how to brew it.
Doing an all citra APA with Nottingham yeast and I'm wondering if anyone can learn me about a fermentation temperature schedule. Cheers! While ales typically ferment at room temperature (65-75˚F) all the way through the fermentation, a lager’s fermentation schedule is completely different.

Ale fermentation of brewer’s wort follows three phases: lag phase for three to 15 hours, exponential growth phase for one to four days, and stationary phase of yeast growth for three to 10 days. Oct 15, 2014 #1 I'm finally getting back into brewing after a couple years off and am pondering what my temperature schedule will be for my ales (I'm not setup …

If you bring the temp down to 50 F. Before terminal gravity is reached the mostly likely outcome is a stalled fermentation.

Mash schedule 127°F (53°C) for 20 minutes 145°F (63°C) for 20 minutes 154°F (68°C) for 10 minutes and ramp to 176°F (80°C) for sparging. Fermentation is exothermic, which means it will create its own heat.

I did a ginger saison that I'm really happy with. Lads, Got a question about fermentation temp. Ale Fermentation Temperature Schedule. Joined Oct 25, 2012 Messages 552 Reaction score 67 Location Dearborn Heights.
It is a good choice for most high gravity beers.

Patience is required to master the complex process of lagering, but U.S. home brewers are embracing the technology to brew lagers every bit as clean and delicate as those of Europe. Having the ability to cool the fermentation once it starts to take off is an imperative.

SAISON DUPONT. IBUs: 32 Carbonation: about 3.5 volumes

If you have any questions, don’t hesitate to ask. The temperature of the primary fermentation should be regulated according to the desired flavor and aroma profile. An unassuming beer with an easy-to-drink look, the Belgian Strong Golden Ale is a reminder why you should never judge a beer based on the way it looks. ... is pitched.

As you can see, this schedule is the same as my ale fermentation schedule except for that it allows for a few more days of active fermentation.

And that’s how I do it.

Ferment at the recommended temperature until terminal gravity is achieved, and then lager at near freezing temperature.

This really depends on the gravity of the beer, what yeast your using (ale vs. lager, fast fermenting vs. slow, high attenuation vs. low), and what temperature you're fermenting at during high krausen.

Lag Phase: Three to 15 Hours After Pitching Yeast.

Thread starter metanoia; Start date Oct 15, 2014; Help Support Homebrew Talk: metanoia Well-Known Member . Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). Metric Temperature Range: 16-22 °C Thread starter photolimo; Start date Sep 11, 2014; Help Support Homebrew Talk: photolimo Active Member. I did a ginger saison that I'm really happy with. Mash schedule 113°F (45°C) mash-in, gradually raised to 162°F (72°C) over more than 90 minutes.

I've start slightly lower (say 18C) and I ramp up slowly towards the end of fermentation, say finishing on nearly 20 C. My question is this, after fermentation do you throw it back down to 18C for conditioning?

Here’s a brief look at each of the phases in terms of yeast behavior.

Lagers ferment at about 45-55˚F, and then go through an extended lagering phase at temperatures 10-15°F below the primary fermentation temperature. This schedule resembles best what authors like Noonan and Palmer suggest for a proper lager fermentation: Pitch cold, let it ferment around 50 °F (10 °C) and once the fermentation slowed down significantly and the gravity of the beer is close to its final gravity, raise the beers temperature to 65 - 68 °F (17-19 °C) for a diacetyl rest.

I was going for a spicy taste rather than fruity so I started at 18 and ramped up a half a degree everyday until I hit 25. What is your ale fermentation schedule like?


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