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Old 07-04-2008, 03:44 PM   #11
GunnerMan
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Thanks for the info, WBC it was my understanding when you put your beer in the secondary fermentation should be all but stoped, I thought temperature control was only crucial during the first stages of fermentation.

Thanks on the heads up about the water bottles, I had them sittin in the garage so I figured I would utilize them as secondarys mainly so I could be brewing more batches.

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Old 07-04-2008, 05:26 PM   #12
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Originally Posted by GunnerMan View Post
Thanks for the info, WBC it was my understanding when you put your beer in the secondary fermentation should be all but stoped, I thought temperature control was only crucial during the first stages of fermentation.
Temperature should be close to the fermentation. What I am trying to say is that after fermenting at 66F you should not put it out in a 90F garage. Beer is a living thing that has yeast in it and you should treat it as such. The reason for lower fermentation temps during the first 3 days is because you want to prevent excessive esters from being produced. A secondary fermenter is not needed at all for ales because they are not in that vessel very long as compared to lagers.
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