Imperial IPA

I brewed my first Imperial IPA today and wondering what the best temp to ferment was????

Everyone's specific fermenting temp will be different. I ferment in a temp controlled fermentation chamber (fridge with a temp regulator) at 68 F. Primary for 14 days, secondary and dry hop if needed for 7 days. I bottle and bottle condition in the same fridge at 68 for 28 days, then age for 28 days at room temp. A little more than what you asked for. Hope this helps.

Especially on bigger beers like that, I would start lower, maybe 64F for the first few days.  The center of the carboy will often be warmer than the outside edge of the carboy, and the first 4-5 days of the active ferm generate some heat.  After that surge 64 to 68F is usually great.

Big gravity beers need a very good pitch of yeast.  When starting cool, I like to start at 62F, I pitch a 2 liter starter at high krausen.  If I have it, I will top crop yeast from another beer too.  This is an excellent way to ensure the beer is fully fermented. 

I will let imperial or triple IPA rise up to 67F for a week then up to 70F-71F for a another week.  I have had them rise as high as 85 in that second week (by mistake) with no ill affect.  After two weeks, I will drop the temps down to 66F or so and dry hop in the fermenter in two or three stages a couple days apart.  I leave the dry hop in about 5 days before crashing, in the fermenter (hopefully remembering to remove the blow-off tube or suck in some starsan) and transfer to the keg at around 34F.

Same basic procedure for my imperial stout except for the dry hopping part.

/Joe

thanks for all the info!!!!!

I have been fermenting with 1056 at 65 and just before I dry hop I bring it up to 68 and hold till its done.I have been getting really clear beers with great aroma .

I've been doing two batches at a time, regardless of style, in my freezer w/ controller at 64-66 on the strip type thermometer (matches my probe thermometer pretty close).  I think it's a good general ale temperature.  My results have been good at these temps.  However, at my last place the closet was a pretty steady 67-68, and I also had good results there too.  I wouldn't go above 70 in any case.  I'm talking ambient temperature of course.  Actual fermenter chamber will be higher during fermentation. 

I'd like to think my results are a bit better at the lower fermentation temperature.