Temperature after fermentation complete question

[Teufelhunde]

I am finding that between 5 gallon batches, there are a couple of days where I end up buying store bought beer, and I am already spoiled to the point of preferring to NOT do that. I am looking at ways to increase my output.....

If I waited until I had verified that fermentation was complete by two identical FG readings two days apart, would I hurt the beer or cause any off flavors to remove the fermentor from my temperature controlled mini-fridge and put is on a shelf in a room that goes to 72-74 during the day and down to 68 or so at night and leave it there for 5-7 days for dry hopping or allowing the sediment to clear a bit? This would allow me to get another fermenting bucket and keep a rotation going.

TIA for the help

Lon

 

[Keith81]

Assuming they are ales I see no problem with that. I'll usually bump the temp controller up to room temp after fermentation is done before I get around to kegging. I haven't tried a lager yet so I can't comment on them.

 

[budbo]

If you are moving after it is fermented then no.

 

[Teufelhunde]

Assuming they are ales I see no problem with that. I'll usually bump the temp controller up to room temp after fermentation is done before I get around to kegging. I haven't tried a lager yet so I can't comment on them.

Yes, they are ales......

Lon

 

[RM-MN]

With an ale you can take it out of the controlled fermentation chamber and just set it somewhere out of your way starting on about day 5. They only need temperature control during the time when fermentation is really active.

 

[DVCNick]

I had/have your exact same problem, and am taking a two-pronged approach to addressing it:

-With my existing equipment, the only thing I really "needed" to start doing 10 gallon batches was a 20gal boil kettle, so I got one of those and am about to tap the first keg from my first 10gallon batch. The second carboy from that batch is still in the fermeter so I can see if there is any difference from letting it condition in the fermenter a bit longer. But in general I'd say it is about 20% greater time commitment for double the beer, so I think it is a "good deal" for your time commitment, assuming the recipe is proven at smaller volume.

-I just got a "portable" electric heating element to supplement my heating and cut down on that part of the time required. So far I've just done some testing; yet to use it for a brew day, but my initial use is likely going to be setting it to come on about 45 minutes before I get home on a week night so I get home to pre-heated strike water and can start mashing immediately. This will save time (and propane) and should let me get a 5 gallon brew in on a weeknight. So I'm hoping to only have to blow a weekend day for a 10 gallon batch now.

If your ferm chamber can't hold at least two carboys, you'll probably want to upgrade to one that can sooner than later.

 

[CascadesBrewer]

I am finding that between 5 gallon batches, there are a couple of days where I end up buying store bought beer, and I am already spoiled to the point of preferring to NOT do that. I am looking at ways to increase my output.....

How often do you brew 5 gal batches? I find that when I am able to brew 5 gal batches on a 2 week cycle, I outpace the amount of beer I can drink and give away.

For the most part, you could plan to leave your beer in the controlled environment for 6-7 days and move it out of the chamber. That assumes medium gravity ales using a common American/English yeast.

My general schedule has been to pitch at 64F to 66F, then around day 4 (as the krausen starts to drop) to boost the temp up to 70F to 72F. It seems to be working well for me.