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cd38 · 07-18-2011, 05:54 PM

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

**MalFet** · 07-18-2011, 05:56 PM

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.

wolfman_48442 · 07-18-2011, 05:59 PM

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+.

cd38 · 07-18-2011, 07:39 PM

ok thanks guys

Misplaced_Canuck · 07-18-2011, 07:48 PM

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.

M_C

**suprchunk** · 07-18-2011, 08:33 PM

Room temp is okay, unless it is in Texas right now

I'm not looking forward to coming back to those kinds of temps.

**osagedr** · 07-18-2011, 09:35 PM

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.