How long do you retain temperature control of fermentation?

[Horners]

Like I am sure many of you, as soon as a brew is in the FV my mind turns to the next brew. I can't seem to churn the stuff out quick enough to fill all of the bottles, kegs, barrels etc. (I know, I know patience is the greatest virtue).

My limiting factor is the brew fridge. So at the moment I typically have the FV in there for two weeks with the temperature held constant prior to a cold crash. Clearly if I could get it out sooner I could accelerate production.

I have searched the forums and get the impression that the beer is most sensitive to fluctuations in the first few days and thereafter less so.

My question for you guys is how long do you all maintain temperature control for?

 

[BarnBrian]

Two weeks controlled temperature works for me.

 

[Graz]

Get another brew fridge

I've got two and could still use another. I do keep the FV at a constant temp for the 2-3 weeks it's fermenting + any dry hop time and then after that put the keg or bottles back into prime for another couple of weeks so it is usually tied up over a month for each brew.

I guess like you say it could come out earlier, problem I have is that I brew in an unheated garage so if it's cool outside then the fermentation will stall.

 

[Cwrw666]

If your temperature is right it could well have stopped fermenting after 5 days to a week. You could check it then and if it looks finished take it out and leave it somewhere warm for another week while you get another one in the fridge. Especially during the summer when normal room temperature should be enough for the yeast not to go dormant.

 

[Horners]

Get another brew fridge

I've got two and could still use another. I do keep the FV at a constant temp for the 2-3 weeks it's fermenting + any dry hop time and then after that put the keg or bottles back into prime for another couple of weeks so it is usually tied up over a month for each brew.

I guess like you say it could come out earlier, problem I have is that I brew in an unheated garage so if it's cool outside then the fermentation will stall.

Another fridge had crossed my mind but think that might be the final straw....

I brew in a summer house which can get v hot in the summer months.

 

[Fil]

try different yeast, brews, using salsafe-S-04 brewing mainly Smash brews with MO with a target OG 1:045-1:050
and a fermentation temp of 19c primary is regularly complete within 4-5 days, a further 24hours with the temp set to 21c prior to 24-48 hours @ 0C to crash chill prior to kegging means you can have the next brew in in just over a week..

ps pitching is generally a dry sprinkle on 23-24c wort as it chills down to optimum in the fridge..

 

[Horners]

Cheers - Fil what about the yeast metabolising all of those additional by-products in week 2 that I read about - overrated? any minor negatives a price worth bearing in exchange for the quick turnaround?

 

[Fil]

with a basic mo malt bill a brief diactyl rest post primary seems to clear the brew nicely, though i will often leave the primary for a full week regardless of gravity readings. and even then most beers benefit from at least 4 weeks to mature post conditioning. One brew was quaffaable within 2 weeks of kegging about 5 years ago and i raved about it at the time.. I am however one who prefers a well matured brew so ??
Heavier beers and those with more complex grain profiles may not respond as well to the fast turn over?

 

[Sadfield]

A little fluctuation in temperature at the back end of fermentation isn't going to affect flavour. I've been known to take an Fv out of the fridge after 5 days, then left at ambient temperature to finish fermenting. Often so I can chill something else down for bottling.
I would do a little taste test to check there is no diacetyl before moving the fv to anywhere cooler than your fridge, and also not to anywhere out of the extremes of the recommended temperature range of the yeast. Somewhere too cold might encourage the yeast to go dormant.

 

[marshbrewer]

I have a fermenting fridge, and also a builders trub plus fish tank heater set up. My brews spend their first week in the fridge at ideal temperature, then if they look to have finished, get moved into the trub to keep them in range, if a little less ideally, for another week. This is assuming,

1. As stated, they have hit FG or really close
2. The ambient temperature isn't going to take them over the yeasts ideal range
3. I actually need the fridge for something else.

Otherwise, they stay in the fridge for a full 2 weeks minimum.

 

[Horners]

Thanks all - really useful.

 

[MyQul]

The production of esters and any off flavours is usually finished after 3-4 days so I if I'm controlling a fermentation (and I often dont as I prefer to use a yeast thats appropriate to the ambient temp of my brewing corner in the kitchen), I just control the temp for the first week then just let it free rise to ambient temp for the second week

 

[Horners]

The production of esters and any off flavours is usually finished after 3-4 days so I if I'm controlling a fermentation (and I often dont as I prefer to use a yeast thats appropriate to the ambient temp of my brewing corner in the kitchen), I just control the temp for the first week then just let it free rise to ambient temp for the second week

So ignoring any specific factors associated with particular styles what we are saying is that even with one fridge I can churn out 1000 pints a year. (Not advocating this, patience etc) Lovely stuff.

 

[MyQul]

So ignoring any specific factors associated with particular styles what we are saying is that even with one fridge I can churn out 1000 pints a year. (Not advocating this, patience etc) Lovely stuff.

Potentially, yes. Most brews are fermented in a week anyway (unless you're making a lager) and the subsequent time in the FV is the time for the yeast to clean up and drop out. Which I dont think necessarily needs to be controlled (although I'm more than willing to be corrected on this)

 

[GerritT]

No fridge, but I produce beer too. Some yeasts can deal with pitch temps around 23°, S05 for instance . It works for me as I like ales .

 

[MyQul]

As mentioned (and @GerritT 's post reminds me) I prefer to use yeast thats appropriate for the ambient air temp. Notty can go up to 27C, belgian and saison strains have very high temp tolerences (around 30C), and some kveik strains (iirc) can go as high as 40C. So you could quite easily brew 1000 pints of beer with you one brew fridge

 

[Jakeyboi]

I usually let a brew sit for 2-3 weeks in the fermentation fridge, just because that's about how long it takes to empty a keg. But I let my supplies run pretty much dry and the last few weeks I have been let a brew sit for 5 days in the fermentation fridge, and the remaining 9 it sits on the shed floor. Most of the time they are already down to 1012-1010 and I'm happy to let it sit in this weather. Although I was a bit concerened over the weekend as it got pretty hot here, but I've just kegged that particular brew and it tastes pretty good already, no funny flavours that my ruined taste buds can detect.

 

[BeerCat]

I have 2 massive fridges but i still dont ferment my beer in one. As it hardly ever gets above 18c i ferment in the garage with heat mats and leave them about 3 weeks. Then i cold crash them. I am like you, i cant fill me kegs fast enough and i already have 4 stc's. Only downside isi cant ferment at 10c this time of year.