The effect of a temperature drop at or end of fermentation

[WM7793]

I ask this question because as a new all grainer (5th brew), I have only been making small batches of 20 pints. I am now reasonably happy with the actual process of making beer, but now trying to improve with every batch. I am making the same recipe and modifying only one item per batch to see if the beer has improved. ie I started with dry yeast and now liquid, adding wheat for head retention, keeping ale on yeast for longer etc etc, and the next batch is where I treat the water accordingly.

With current practise, I have to wait around 8 weeks from brewday to tasting. ie 4 weeks in fermenter, 2 weeks carbonating, and 2 weeks bottle conditioning on garage floor.

This is because I have only a single STC1000 controlled fridge

I was thinking of the following: If after 2 weeks (providing the beer has finished fermenting) I could remove batch (1) and allow to stay on the yeast for a further 2 weeks. This would then free up the fridge for another batch (2) to be fermenting.
After another 2 weeks, batch (2) would come out of fridge, be replaced by batch(1) for bottling and carbonation
After a further 2 weeks, this then would be replaced by batch (2) for bottling and carbonation.

This would then allow back to back batches rather than a linear approach.

Or have I missed something? Pleas advise whether the temperature drop at the end of fermentation is OK

Best regards,
WM7793

 

[NickW]

After 2 weeks it is very likely your beer has done fermenting... in which case, a temperature drop is going to be a good thing. It will help clear the beer.

As a matter of course, after 2 weeks fermenting I crash cool my beer for a week.

All is well :thumb:

 

[PD]

at this time of the year its beneficial to move them when they have finished fermenting. allow to stand for a week on a cold floor thereby freeing up your fridge etc. then bottle or keg it

 

[WM7793]

Thank you both very much for your advice, it is appreciated.

Best regards,
WM7793