Averagely Perfect Dubbel - Poll #32 - Fermentation Ramp Time

Discussion in 'Homebrewing' started by VikeMan, May 24, 2018.

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Over what time period should the fermentation ramp up frpm 66F to 73F?

Poll closed May 26, 2018.

  1. 12 hours

    0 vote(s)
    0.0%

  2. 24 hours (1 day)

    0 vote(s)
    0.0%

  3. 36 hours

    0 vote(s)
    0.0%

  4. 48 hours (2 days)

    7 vote(s)
    41.2%

  5. 72 hours (3 days)

    6 vote(s)
    35.3%

  6. 96 hours (4 days)

    4 vote(s)
    23.5%

  7. 120 hours (5 days)

    0 vote(s)
    0.0%

  8. 144 hours (6 days)

    0 vote(s)
    0.0%

  9. 168 hours (7 days)

    0 vote(s)
    0.0%

  10. longer than 7 days (write it in)

    0 vote(s)
    0.0%
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  1. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania
    Society

    -> Poll #31 <- determined that the wort temperature would be ramped up to 73F (after pitching at 66F).

    This poll will determine the length of time for the ramp up. When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data. I will be rounding the final answer to the nearest 1/2 day.

    This poll will be open for 48 hours.

    For those looking ahead, the next polls will determine water profile

    If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Lobbying for votes and intelligent discussion of each choice's relative merits is encouraged.

    The Averagely Perfect Dubbel Recipe so far...

    5 Gallons into the fermenter
    Target ABV: 7.0%
    OG: 1.065
    FG: 1.012
    IBUs: 24 (Tinseth)
    Yeast: Wyeast 3787 or WLP530
    Mash (recommended): 60 Minutes @ 152F
    Assumed Mash Efficiency: 70%
    Boil Length (recommended): 60 minutes
    Fermentation Profile: Ramp (pitch at 66F, ramping up to 73F over time TBD)

    Grains/Fermentables:
    ---Belgian Pilsner Malt (86%)
    ---D-90 Syrup (8%)
    ---Caramunich (4% Total)
    ---Special B (2%)

    Hops:
    60 minutes: Styrian Goldings (1.2 ounces, 5% AA)
    10 minutes: Styrian Goldings (0.5 ounces, 5% AA)
     
    #1 VikeMan, May 24, 2018
  2. NeroFiddled

    NeroFiddled Poo-Bah (11,927) Jul 8, 2002 Pennsylvania
    Society Trader

    Will we not just be ramping up naturally? I'm not aware of any brewery that specifically controls the temperature of a ramp beyond just letting it go unless they're just letting it rise at the end of ferment for clean up. - I shouldn't have said that, there are probably plenty of German lager brewers that are all over that!!! But we're talking Belgian ales here, which is a different ballgame. So with that said, ambient temperature and fermentation vessels themselves, as well as the amount of yeast pitched and oxygenation should control the rise. How can we determine that?

    I generally pitch enough yeast to have active fermentation fairly soon, and I'd think a rise of 7F would happen in less than 12 hours, or close to it. Am I off on that?
     
    #2 NeroFiddled, May 24, 2018
  3. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania
    Society

    Median: 72 hours
    Mode: 48 hours
    Mean: Rounds to 72 hours at nearest 1/2 day.

    Calling this one for "2-3 days."
     
    #3 VikeMan, May 26, 2018
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