Ferm temp ramp up

[McCuckerson]

Lately I have been fermenting for 4 days at 66-68, then letting the ale pale sit at room (73f) for the remainder of 2wks.... results have been great: dry, crisp beer!

does anyone see a problem with this?

 

[billl]

Yes, that sounds extremely dangerous. Please send your perfectly tasty beer to me for proper disposal.

 

[McCuckerson]

LOL! nice, seriously this is really working for me. does anyone else do similarly?

 

[billl]

I usually do something along those line. Let the major yeast growth stage and early fermentation start at the low end of the yeasts range and then ramp up to the high end to finish. I use chest freezer and controller to regulate temps and have no issue finishing up at room temp if I have something in the pipeline. I generally only bring it up 1 degree per day though vs jumping right to room temp.