Beer Forum

On a recent Brew Strong episode (Dry Hopping) Tasty Juicy McDole talked about warming up his APA near the end of fermentation. I think he quoted a temp of 72F.

Anyone know the reasoning behind this? Anyone try this method out? My suspicion is that this would help to dry the beer out further. But I'd also be worried about getting unwanted estery flavors in what should be clean fermentation character beer.

Thanks for your help.

Brew strong,

Warming it up is supposed to encourage the yeast to clean up diacetyl. It probably also wakes the yeast up a little to finish fermentation, drying the beer out a bit. At this point, I don't think you have to worry about esters.