Can i turn heat off after fermentation stopped?

[escapizm]

Once fermentation is complete are there any benefits to me keeping my brewbelt on, I’m thinking of saving on lecy if not needed and turning off after 4/5 days (after bubbles stopped). My garage is probably about 10 degrees and I leave generally 10 days then bottle. FV is insulated and temp wont drop imediatley but will over time.

Is that ok?

[OldSpeckledBadger]

What have bubbles got to do with fermentation finishing. Have you ever heard of a hydrometer?

[escapizm]

What have bubbles got to do with fermentation finishing. Have you ever heard of a hydrometer?

arhh yes, i keep meaning to use that to tell the truth im a little nervous of putting anything in at that stage be it a hydro or sampling jar. ive no tap in fv

[crookedeyeboy]

Itll be fine just make sure your hands and the hydrometer are suitably sterilised...nothing like bleaching your own hands

[OldSpeckledBadger]

arhh yes, i keep meaning to use that to tell the truth im a little nervous of putting anything in at that stage be it a hydro or sampling jar. ive no tap in fv

Just let it soak in sanitiser for a bit then rinse it off under the cold tap (making sure that you only hold it by the tip), put it in your FV on about day 5 and leave it there. Then take a reading every day. I don't have a tap on any of my FVs either and so far I've not found that to be a problem. It's one less potential leak to worry about.

[escapizm]

put it in your FV on about day 5 and leave it there

yes that works for me. thanks

[mysterio]

You need a few days warm temperatures post fermentation for flavour maturation. To be safe I like to leave it about 9 - 10 days from pitching day at ale temperatures assuming a healthy fermentation. 6 days would be my absolute minimum if I needed to rush beer out for some reason. If you've ever had a pint that's somewhat buttery, apple-y, or eggy, chances are they've fermented it for 2 - 3 days, casked it and thrown it out of the brewery as quickly as possible, then you're drinking it on day 6 or 7. We have the luxury of being able to leave it for a few days for the flavour to mature a little.