Raise ferment temperature after 3 days?

[Banjo-guy]

I pitched US-05 Sunday night at 6.00 pm. The next morning it was really cooking. The temperature is set at 67 F.

It's been 2 1/2 days since I pitched the yeast.

I've read that some brewers bump the temperature up after the yeast activity has slowed down. When is the best time to raise the temperature and what would the temperature be?
Would I leave it set there until fermentation is done?

Thanks for the advice.
Greg

[Beer-lord]

I'm sure the temp rose while it was kicking ass. I try to keep mine as steady as I can though I do sometimes raise it a few degrees the last week when I dry hop as I find I get more aroma in the high 60's dry hopping then in the low 60's.
In my opinion, 67 is perfect!

[Brewbirds]

I think Screwy said he lets the temp rise for 3 days before cold crashing because it helps the yeast do some clean up work. I want to say to about 70F but I guess that would depend on the beer style and fermentation temperature.

[Kealia]

Most any style can benefit from a raise in temp after you see signs that primary fermentation has slowed down. The flavor profile and any off flavors are created during the most active phase of fermentation so once that is done the raise in temp helps to finish things off and help attenuation. It isn't necessary but it can be beneficial. There's no set time, though. It's dependent on how quickly fermentation takes off and how quickly it starts to slow down.

[FrozenInTime]

I've never done this, but from what I have read (OUCH) it only benefits a batch of lager, not ale? Again, I don't know first hand, I have not done it. I have never raised the temp on a batch of ale and have not noticed any off or bad flavors I would attribute to not doing it. Again, IMHO.

[mashani]

Depending on the yeast strain it can certainly help ales too. If nothing else it can help them finish faster. Saison yeasts would be a good example, you might need to take Belgian Saison up to 90+ degrees near the end to get it to really finish doing it's job. If you keep it's temperature consistently below 70 you get a batch stuck at 1.020 often (if you ignore it for 2 months it might finish, but most folks are impatient and consider this stuck).

That does NOT mean S-05 needs this. But after the growth phase and primary is over, I would see no harm raising it to 70 to makes sure it finishes and/or finishes faster.

Some English strains if fermented at the cool end of their range do well with a temperature raise too. Helps them finish and cleans up any Diacetyl. If the style says "no Diacetyl" and you use certain English strains, then a temperature raise is very appropriate.

Most of the flavors come from the growth phase, which is why underpitching makes more and sometimes undesirable flavors (except for when they arn't) and from active fermentation. So raising at the end is generally harmless regardless.