Ferment temp curve - does importance drop off?

[normzone]

I'm trying to push the capacity of my limited brew zone and equipment.

I'm using Whitelabs California Ale yeast (considering playing with some dry yeast) and while I have a small refrigerator with a temperature controller that will hold one carboy, and an area for t-shirted carboys in trays of water with a fan, I'm wondering if there is any dropoff in the importance of controlling temperature.

My house ambient is currently 70 - 80. If I ferment for the first week in the refrigerator, can I safely shift to a less controlled zone after that with minimal effect?

Or is it important for all 4 or more weeks of ferment to stay at the sub 70 degree level?

Thanks all
Norman

 

[Ravenshead]

Others will disagree but I've found it's really just the first 3-4 days that are critical for temp control, especially with that yeast. I keep my brews around 68-insh until active fermentation is complete plus a day or two. Than I move them into an air-conditioned closet at around 75 degrees for the rest of fermentation.

 

[normzone]

Others will disagree but I've found it's really just the first 3-4 days that are critical for temp control, especially with that yeast. I keep my brews around 68-insh until active fermentation is complete plus a day or two. Than I move them into an air-conditioned closet at around 75 degrees for the rest of fermentation.

Much thanks, [Ravenshead].

The closest I can come to an air conditioned closet is my spare room with carboys sitting in 4 - 6 inches of water playing "Wet T-Shirt" with the fan blowing on them. Ambient is approximately 75F.

When you say you keep them 68-ish, is that the external temp or are you measuring inside the carboy?

 

[Stevo2569]

Others will disagree but I've found it's really just the first 3-4 days that are critical for temp control, especially with that yeast. I keep my brews around 68-insh until active fermentation is complete plus a day or two. Than I move them into an air-conditioned closet at around 75 degrees for the rest of fermentation.

I agree. I brew every weekend so I just change out the previous batch for the current. My ferm chamber hold 2-3. Usually 2. So mine stay temp controlled at 60-65 for 2 weeks then 1-3 at 72.