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Old 04-03-2010, 06:12 PM   #1
jalgayer
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Default Warmer Weather is Here... Secondary Temps?

I will get right to the point:

For an extract-ale brewer, what is the ideal temperature to age at after fermentation winds down (regardless of if its in the primary or secondary)?

A range is fine... I know each beer is different, but I have come to see that most ales do best when primary fermentation is in the 65-69 range. Of course some a little higher and some lower...

It is looking like I am going to have a closet ~71-75F and a basement ~63F-66F

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Flander's Sour Red {1 Year Old on July 28, 2011}

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Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


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Old 04-04-2010, 02:16 PM   #2
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Im not a professional so take my advise with a grain of salt if you'd like, but I dont believe temp control is AS important in secondary. Yes, there might still be a little bit of active yeast but it wont be actively fermenting so not as big a deal. I keep mine at room temp while in secondary. 70-72 deg.

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Old 04-04-2010, 02:37 PM   #3
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IMO you wan to keep it under 80F. My house can get that hot in the summer and I've not had problems with it. The beer will just age faster.

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Old 04-05-2010, 01:16 PM   #4
jalgayer
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Is it ok to allow a belgian double or triple to age for a month or 2 in the mid 60s?

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Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff


SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

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Old 04-05-2010, 01:35 PM   #5
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Mid sixties are perfect for aging. If you plan to cellar it you want it closer to 55.

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