Clean up yeast temperature

[Mashmellow]

I am currently fermenting a Kellerbier with Cellar Science German Lager yeast. The recommended range is pretty narrow 50-59F. I'm at 53F. My question is: when you raise the temp for clean up, is it advisable to go outside the range (I saw someone post they cleaned up at 63F with this yeast) or just go to the top end of 59F? I've always tried to stay in the range.

 

[Josh Hughes]

After high krausen let it rise

 

[Donoroto]

I am currently fermenting a Kellerbier with Cellar Science German Lager yeast. The recommended range is pretty narrow 50-59F. I'm at 53F. My question is: when you raise the temp for clean up, is it advisable to go outside the range (I saw someone post they cleaned up at 63F with this yeast) or just go to the top end of 59F? I've always tried to stay in the range.

Lagers generally benefit from rising 10 to 15 degrees F when fermentation is 2/3-3/4 done.

 

[Mashmellow]

Lagers generally benefit from rising 10 to 15 degrees F when fermentation is 2/3-3/4 done.

Thanks, that's what I believed, but there wasn't 10-15 degrees variance in the whole recommended range. I'll take it up 10 to 63 and see what happens. I bottle carb so I was concerned about stalling.

 

[Donoroto]

Thanks, that's what I believed, but there wasn't 10-15 degrees variance in the whole recommended range. I'll take it up 10 to 63 and see what happens. I bottle carb so I was concerned about stalling.

The temperature range is to avoid off-flavors, the yeast won't stall if it is warmer. And since major ferm is done, off-flavors are not a concern.

 

[Mashmellow]

The temperature range is to avoid off-flavors, the yeast won't stall if it is warmer. And since major ferm is done, off-flavors are not a concern.

And just like that, I'm smarter then yesterday! Thank you. That totally makes sense. I appreciate you taking the time.

 

[Minbari]

Thanks, that's what I believed, but there wasn't 10-15 degrees variance in the whole recommended range. I'll take it up 10 to 63 and see what happens. I bottle carb so I was concerned about stalling.

It doesn't have to be in the range for the d rest

 

[dmtaylor]

I do mid to upper 60s F for all conditioning. It seems to work quite well.

 

[Mashmellow]

I do mid to upper 60s F for all conditioning. It seems to work quite well.

Thanks, this is taking all the stress out of doing just that. Appreciate your advise.

 

[Brewer #437787]

I am currently fermenting a Kellerbier with Cellar Science German Lager yeast. The recommended range is pretty narrow 50-59F. I'm at 53F. My question is: when you raise the temp for clean up, is it advisable to go outside the range (I saw someone post they cleaned up at 63F with this yeast) or just go to the top end of 59F? I've always tried to stay in the range.

It is possible to increase the temperature a little, as long as you do it slowly and do not let the temperature get too warm. Pushing the temperature up to 63°F is not a problem, as this can help the yeast finish off any remaining diacetyl.

 

[Mashmellow]

Thank you. Exactly what I did, now cold crashing and it is really smooth and clean. Bottling next week.

 

[Blackmuse]

Thank you. Exactly what I did, now cold crashing and it is really smooth and clean. Bottling next week.

I hope your bottling goes as smooth as everything else! Sounds like you've got a nice beer on your hands!

Prost!