raising fermentation temp towards the end

[grainman]

I`m a fairly new AG brewer and I`m making an apa with wy1056.I remember hearing Jamil say that it`s good to raise fermentation temp towards the end of fermentation.Does anyone know pretty much when and how to do this?I mean maybe towards the 2nd day or 3rd day?Also would I raise it gradually each day 1 degree at a time or just go right from 67 degrees to 70 in 1 shot?I plan on leaving this beer in the primary for 14 days, and have had very limited success with all my previous beers (due to several other reasons that hopefully I`ve fixed) so I really want to get this one right, and will keep brewing it till I do.I do have a ferm chamber w/ a ranco 2 stage controller so adjusting temp is not a problem for me.Thanks

[coffeeman]

I start raising the temp right after high krausen, or when I see the krausen start to fall and go with 3-5F right away. Ther is usually enough activity to allow for the increase without added heat.

[Crackin]

Raise the temp in one shot, after the airlock bubbling starts to slow down.

[speed]

hmmm, i've made some damn fine beers by just leaving the temp alone. they attenuate out fine no off flavors. guess i just don't bother with it and it works for me.

[grainman]

ok so raise it in one shot after the bubbling slows down....thanks for the info fellas.

[ajdelange]

hmmm, i've made some damn fine beers by just leaving the temp alone. they attenuate out fine no off flavors. guess i just don't bother with it and it works for me.

Same here.

[leaky_porch]

jamil is a proponent of an increase of one degree fahrenheit per day. i believe he says he starts around or after high krausen. i haven't tried a side-by-side experiment, but 1F/day has worked well for me, especially on higher-gravity beers where attenuation could be an issue.

[andy77]

hmmm, i've made some damn fine beers by just leaving the temp alone. they attenuate out fine no off flavors. guess i just don't bother with it and it works for me.

Same here.

Me three.

Only time I raise the temp is when making a Belgian style where I want to simulate a big fermentor free rise.