Originally Posted by faststage1
I suppose that is really my question. I can keep the temp in range for the primary fermentation its when its in the secondary that I may have to deal with it climbing above 60F. What happens since my yeast temp range is 48-56F?
I think the thing you call "secondary" I call "lagering", and it should be close to 32F. But I don't know what happens it it is higher - I've never tried it, but I suppose beer will be OK. Not perfect, but OK.