Deciding on your target primary temperature is up to the brewer and dependent of many factors, such as strain of yeast used and the desired flavors of your final product. It's important to keep your yeast in check (getting too warm) for most beers during primary, as many off flavors can develop from increased activity. But as activity of fermentation slows, it's also important to keep the temperature at or above your primary temperature so the beer can fully attenuate. Once final gravity is met, shutting yeast activity down is necessary to suspend further attenuation.
Once you have determined the target primary temperature best suited to your needs, here are a few steps to ensure a thorough and clean fermentation.
- Pitch yeast in 1-3 degrees lower than the target temperature.
- Allow the heat from yeast activity to raise the temp in the conical to your target temp
- Hold at primary temp using our TC100 package till activity slows
- Slowly raise the temperature by .5 - 1 degree a day to as much as 5-10 degrees over the primary temp to encourage attenuation and conditioning
- Cold crash to 38 degrees once final gravity is met.
Note: This schedule assumes the right yeast pitch rate was used for your beer.