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3

Generally, most yeast created flavors will happen in the first 72 hours. After that (in general) you can start ramping up. You can also wait 4-5 days to be safe.


2

A little worried, perhaps, but regardless you should attempt to keep the yeast/beer itself in the yeast's ideal temperature range. If you have a temp controller, then look into getting some sort of "thermowell" to put the temp controller's sensor in the middle of the fermentor itself, but taping (and insulting) the probe against the side of the fermentor ...


1

It also doesn't hurt to start low, leave for a couple of days, increase, leave for a couple of days, etc. I usually don't increase it once I see krausen until the krausen starts to fall, but mosts ale yeasts say 65-75, but will ferment nice and clean down at ~60. This varies by yeast, but never hurts to start a bit low. Also, raising the temp a couple of ...


1

I don't think that there will be a time where fermentation is still ongoing, but that there will be no off flavors generated. As I understand it, what's going on when a brewer raises the temperature for a time during fermentation, they are allowing for the generation of some off flavors. It will either fit the style of the beer, or if enough of the ...


1

The open fermenter may ferment cooler due to the insulation of a lid, just as a pan with a lid on boils faster, but I can see the difference being huge. that is all things being equal. One difference that could potentially affect things regarding temperature would be the availability of dissolved oxygen, with more O2 available the yeast should be able to ...



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