Maturation temperature (when SG stabilizes)

Some guys recommend to increase the temperature once the fermentation finished, and so, "start" the maturation in a higher temperature. Others say the inverse, to reduce the temperature.

I already tried the 2 techniques, but changing only among 2C to 4C degrees (35F to 37F), and I cannot get a noticeable difference between than.

What is the care we need to have with the temperature when the maturation starts (FG stabilizes) ? Keep it, increase it, or reduce it ?

EDIT - Defining "maturation": Maturation, secondary fermentation, conditioning, aging, in English some people use one, others use another. But I'm referring to the phase just after SG doesn't change anymore (about 3-4 days in Ales) and the yeasts start to eat 'undesired compounds', in Portuguese its's called solely "maturation".

Topic maturation conditioning fermentation homebrew

Category Mac


I think you're confusing two different things. the reason to raise the temp toward the end of fermentation is to make sure the yeast is active enough to finish the fermentation. That's commonly done with both ales and lagers. as an example, I ferment most ales around 63F, but after 5-7 days at that temp I raise it to make sure fermentation is done. after that, I crash the temp down to around 35F to begin cold conditioning the beer. Your term "maturation" is kind of hazy, but I think you;re referring to this cold conditioning phase. For long term aging, a cooler temp is always preferred to reduce the effects of staling.


Is this a lager? It sounds like you are describing a cold crash. Ageing ales is usually done at ambient temp, although they may benefit from ageing in a keg at serving temps. Lagers age at lager temps (usually 10F/5.5C degrees F cooler than fermentation). A typical lager schedule might be

ferment at 50-55F, 2 weeks
rest at 65F, 2 days
lager at 45F 2 months
lager at 35F for 2 months (Is this what you are calling maturation??)

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