[quote=“muddywater_grant”]I agree with starting in the low 60’s. But there is nothing wrong with getting into the high 60’s towards the end of fermentation when the beer starts to slow down. It has really helped my beer attenuate more and knocking off a few extra gravity points.
Lately I have been pitching @ 60, letting it raise to 62 to start and a day or so of fermenting. After I get to high krausen, after it starts to fall, I let it raise to 66. Then up to 68.[/quote]
^Not a bad idea sometimes either for ales.
I usually leave my ferments alone for a week and then do bring them out of the chest as primary ferment is finishing up the last few points and leave at room temp to ramp up the yeast metabolism for the **“rest period” of a week or two done between racking either to bottle/keg or a dry hopping period of 3-5 days then racking to a secondary vessel to help more solids from dry hopping fallout of suspension before kegging/bottling. The main 1-4 days of primary is where temp is the main concern after that its concern is to a lesser degree as your main higher alcohols and VDK/esters are set in stone already.
**“rest period” This is a a week or two the wort should remain on the yeast cake in primary after the main ferment ends as the yeast re uptake some of the higher alcohols/VDK & esters to lower the overall levels produced during primary.
Also I’m sure your beers are fine if you tried to sit around that 70 mark. It is usually beers that were completely uncontrolled and went into 75-85+ degrees. That is where you will see the stark difference and the yeast will complete primary in 1-2 days with super high temps which is not necessarily a good thing as you see. Usually my primaries are slow and steady even with huge starters as I try to keep it low and slow that is my motto.