Fermentation Time

[Kbar]

So, I spend focus and energy on controlling mash temps with my RIMS system as well as for fermentation temperature control in the conical fridge.

I, however, have not put much thought into the amount of time I ferment. I usually just let it go 7 days in the primary or once I see a rapid decline in off-gassing and then 7 more days after trub dump.

What effect am I having on the beer if I shorten the fermentation time? Other than the obvious (or not so obvious) outcomes of lower alcohol and more body do to sugars present in a shorter fermentation time.

Why, do I ask - I love fuller bodied beers. That is my motiviation.

Pros and cons???

Thanks!

[Holt]

If you are aiming to make a fuller bodied beer, I would suggest making the necessary adjustments to the recipe and/or mash temperature. Then you would continue to ferment and attenuate fully, but you would be left with a higher finishing gravity due to a relatively higher proportion of unfermentables. I don't see any advantage to stopping the fermentation early--you will end up with a beer that tastes like wort.

I am the opposite--I like my beers to finish on the dryer side so I usually mash closer to 150F and often replace a small percentage of my base grain with simple sugars to help drive fermentation and get further attenuation. Either way you like to go it's just a recipe/mashing issue.