raising fermentation temp towards the end

[glasseye]

It's more important to do this when you want to make a beer that needs to attenuate a huge amount, like a saison. You want to do everything you can to help the yeasties along in their quest for the

[Thirsty Boy]

I do a rising ferment on every beer I make - as soon as I see krausen start to drop a little, its up by 1°C perday to a maximum of about 5°C above the main fermentation temp (less in ales where they start higher, probably only a couple of degrees)

I find it gives me better attenuation and cleans up diacetyl and acetylaldehyde - but you have to watch it with raising the temp too soon or too much, or it increases acetylaldehyde.

If you just tweak it up by a degree or two when you see krausen drop back - it wont hurt and it might help, so why not??

[Thirsty_Monk]

I am in "raise fermentation temp" camp.
I raise temp after 75% of fermentation is done.
I raise it 2F a day but no more than 10F from my ferm temp.
This way I am able to ferment lagers in 13 days with "D-rest".

[Alchemywunderkid]

Here's a related question.

I can currently only control the temperature of 1 batch at a time to any acceptable degree and recently I've had at least 3 going at a time (staggered batches a week apart, averaging 3 weeks before bottling). This wasn't a problem in the winter and spring, but I'm heading into my first summer of brewing and I'm unable to keep the other 2 buckets cooler than the mid-70s.

Generally, they've had a full week to ferment at a relatively controlled temp, and I'm brewing only ales, so I would imagine that most of the fermentation would be complete by the time they moved into the ambient temps. Are most of the fermentation processes that kick off potentially unwanted fusels and esters complete by this time?