Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
DBear
02/05/09 01:31 PM  
temp ramp 66-72F...when to reduce temp
Hi,

Fermenting a belgian (mashed at 148F) using a blend of wlp550 & wy3522 (2L starter). Strarted a 66-67F for 36hrs will be at 72F after one week and it usually takes another week for foam to clear and i take an FG reading. My question is how long do you keep the max. temp up (72F)? Until you hit your FG and then ramp it down and keep at bottling temp for a couple of days?

Cheers

tankdeer
02/05/09 05:35 PM  
Re: temp ramp 66-72F...when to reduce temp
Until fermentation is complete.
petec
02/06/09 11:59 AM  
Re: temp ramp 66-72F...when to reduce temp
How big a beer? How much belgian character do you want?

If its a big belgian beer, I'd hold it warm as long as possible or even ramp up at the end to help it finish out as dry as possible. Much of the ester profile is determined early in the fermentation though.

Ommegang and other belgian brewers even store their bottles warm (75-85F) as they carbonated to help generate the esters that make their beers so distinctive.

petec

DBear
02/06/09 12:51 PM  
Re: temp ramp 66-72F...when to reduce temp
Thanks all,

Petec,

Saison

OG 1.070

Mash 148F - 90min

Willamette 60m

US Saaz 0min

looking for fruity with

I'm still wondering about bottling temp. If I cold crash (like Ommegang does)then at what temp should I bottle and if its only crashed acouple of weeks will I need to reyeast? I now place beers in a 72F hot box for 2 wks to carbonate.

-cheers

tankdeer
02/06/09 01:25 PM  
Re: temp ramp 66-72F...when to reduce temp
If you cold crash it would probably make your life much easier to warm it up prior to bottling. You won't necessarily NEED to reyeast, but it would likely speed up the process of bottle conditioning. 72 should be great for bottle conditioning
Arutha
02/06/09 03:47 PM  
Re: temp ramp 66-72F...when to reduce temp
If I cold crash I always add some more yeast to be safe and of course allow it to warm up before doing so.

As for your temps, I've ran 3522 up to 82F for lighter colored beers but prefer mid 60s for anything dark. It's also always been a very fast fermenter for me too. I've had a 1.087 go to 1.007 in 3days with it....

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: