Beer Forum

I have a Dark Mild ale fermenting out right now that's a hair big for style--about 1048 SG.

It has fermented down to 1018--so that's only about 60% attenuation so far. It has been fermenting @ 65-68 degrees for 4 days. Last night I raised the temp to 72-73 to get the beer to finish out. Sure enough, the airlock started bubbling again--yeast got to work, and I have a feeling that should finish the job

My question is, will raising the temp to 72-73 to achieve the last 10% of attenuation contribute a lot of fruity flavors? I hope not. I have heard that if the majority of Primary Fermentation occurs in the 66-68 range for this yeast, that is when the majority of flavor profile is lock-in.

Just hope I didn't jack up the temp to high--It's currently @ 71-72, and my plan is to drop it back down to mid-60's when the airlock stops bubbling completely--sort of a little D-rest I guess.

Does this sound like a good idea?

I'm going to need a sample to make a full evaluation please.

1968 is a High Floc yeast. All you need to do is gently swirl up the yeast to get it back into suspension.
It will kick back in and go back to work, then floc out clear as hell. Temp shouldn't be an issue here. As long as you are in the 68F area, you should be able to get along fine by just swirling. Don't sweat it if you already raised the temp, since it's down to 1.018 so the ester production from high temps late should be pretty minimal.

It's a great yeast if you treat it right, but not one to be ignored and left all alone.

HTH-