Choguy03

Recipes 

I have been reading up on howtobrew.com and have done a bunch of searching here as well. I was curious about temps. I know that different yeast has different fermentation temps, but after your primary has fermented and you transfer to a secondary, do you still need to keep it around 68-70? And the same goes for bottling. Thanks guys. I have gotten a lot of help already and it looks like this is turning into an addiction.

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Mad Scientist Brewing Co.

:Fermentation Cabinet:

Primary: Bee Cave Bavarian Hefe
Secondary: Nothing
Bottled: Nothing
On Deck: Gumball Head Clone (Jekster)

TexLaw

Recipes 

If you can keep it at the high end of the optimal range for your yeast, that is best. It is not as important as during the vigorous fermentation, though.


TL

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Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

Beerthoven

Recipes 

After primary fermentation is complete temperature control becomes less of an issue. Just use common sense and don't let your beer get too hot or too cold, and keep it someplace where the temperature is fairly stable through out the day (i.e., an uninsulated garage that gets hot in the day and cold at night would not be a good place).

After bottling, you do want to keep the beer warmish (in the 60's at least) so that the bottles carbonate.

If I don't have room in my fermentation freezer for a secondary, then I put it in a closet at room temp. After I bottle, the beer goes in my "basement" where the temp is around 70º this time of year.

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Primary/Secondary: #90 American IPA, #91 Brown Ale

Kegged: #89 California Common

Planned: Dusseldorf Altbier, American Wheat

I use secondaries!

Choguy03

Recipes 

Thanks guys.

__________________
Mad Scientist Brewing Co.

:Fermentation Cabinet:

Primary: Bee Cave Bavarian Hefe
Secondary: Nothing
Bottled: Nothing
On Deck: Gumball Head Clone (Jekster)