I’ve got a similar, somewhat philosophical question. I think erring on the side of ramping up too early is preferable to ramping too late.
I’d assume that for maximized ‘clean up’ activity it would be ideal to ramp temps while the yeast are still somewhat active, still in suspension, etc. Rather than waiting three weeks when they’re all sitting at the bottom of the fermenter.
I don’t mean to mix apples and oranges, but I will since I can’t find relevant information. All of my ale ferments start around 64 degrees for 36 hours, then are ramped to 68-70 until they finish. Thought process is that most flavor production occurs during yeast growth phase. After 36 hours the flavor profile is somewhat ‘locked in’.
Can anyone comment on this concept as applied to lager yeast? Could one pitch and ferment cold, say 48 degrees for 4 days. Then ramp immediately to, say 60 degrees, until the beer clears?
Could one expect a solid lager with this accelerated schedule?