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Old 09-18-2007, 03:16 AM   #1
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Default Fermentation temps for secondary

I built a temperature controller for a mini fridge (posted a thread) and have a new red ale happily bubbling away at a steady 65 degrees.

I'm working on techniques to clean up the taste of my brews, and keeping towards the low end of recommended temp is the goal here.

I have big plans for more brews, but don't know if I can use my mini fridge again until this guy is through secondary... Can I safely secondary my beers at higher temps without risking creating another plug-your-nose clove bomb like I recently turned out?

Thanks

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Old 09-18-2007, 03:41 AM   #2
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If the beer is off the yeast it should not create any more esters. Just make sure you have reached a good terminal gravity before you rack off the sediment. At the same time I wouldn't let my beer become too warm, so just keep it at a cool room temp and you're fine.

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Old 09-18-2007, 04:12 AM   #3
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Thanks. I'll give it a shot and hope for the best.

Or maybe I'll chill it through secondary so I have a baseline for experimentation.

ambient temp isn't all that high these days in the basement.

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Old 09-18-2007, 11:06 AM   #4
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just curious...at what temp did your "clove bomb" ferment?

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Old 09-19-2007, 12:02 AM   #5
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room temp was probably averaging around 76 f. nasty stuff. only the second keg i've had to pour into the gutter though

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