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Old 07-18-2011, 05:54 PM   #1
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Default How long is temp control important

I brew a wheat 10 days ago, it is still in the primary. Do I still need to worry about my temp control or is it ok by now

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Old 07-18-2011, 05:56 PM   #2
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There are many threads on this one, but the short answer: Most important during the first 48 hours, moderately important for the next 5 days, and progressively less important from there. I wouldn't let it get too warm, but room temp is likely okay by now.

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Old 07-18-2011, 05:59 PM   #3
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I have had good success with two weeks in the fermentation chamber at 65, then moving to the spare bedroom for two weeks, at 70ish.
I don't think you ever (ideally anyway) want large temperature swings, i.e. don't pull it out of the 65 ferm chamber and leave it in the garage where it could hit 90+.

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Old 07-18-2011, 07:39 PM   #4
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ok thanks guys

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Old 07-18-2011, 07:48 PM   #5
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I've always had issues with "odd flavors" when secondary-ing at temperatures above 72-74F.

Obviously very critical during the primary fermentation phase (for flavors, etc). I've decided that I don't chance my batches to any higher than 72F ever.

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Old 07-18-2011, 08:33 PM   #6
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Room temp is okay, unless it is in Texas right now I'm not looking forward to coming back to those kinds of temps.

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Old 07-18-2011, 09:35 PM   #7
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Not sure you can really go by # of days. IMO it's the SG that will determine what you should/shouldn't do. You could have a very cool fermentation on a big dark lager that's still got a ways to go after 10 days, or you could have an ordinary bitter fermenting at 65 that will hit FG within a few days.

Depending on your fermentation temperature, yeast, etc. I wouldn't expect you to have much to worry about on day 10 with a wheat beer--but the only way to know for sure is to break out the hydrometer.

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