I understand the temps to shoot for for primary fermentation... But what about after? Regardless of whether I just leave it in the primary or rack to secondary...
None of the kits that I have really mention anything other than sometimes saying "room temperature".
Do I have so leeway here? Are the temps to avoid? Is it beer specific? Should I just go with the same as it was listed as for primary? Or can I drop the temp a bit an throw in the basement?
CLIFF NOTES: Anyone have input on temps to secondary ferment at?
Thanks
JASON
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Jason
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Mad-Elf Inspiration, Graff
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Flander's Sour Red {1 Year Old on July 28, 2011}
I am doing just ales. The kits all have temp ranges for ferementing... but then they just say to "rack to secondary for 2 weeks ...etc" but do not mention temp.
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Jason
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Mad-Elf Inspiration, Graff
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Flander's Sour Red {1 Year Old on July 28, 2011}
For ales I would guess anything within the normal range for the yeast would be fine. I have left my ales at 60-62F for three weeks and they turn out great. I have found no need to raise the temp after primary fermentation is over. If you want numbers I would say 68-70 would be a good range for ales after primary has finished.
I usually raise my temps up a few degrees after primary ferment is done. So if I did an ale using S-05 yeast @ 66F, I would push the temp up to 70F after 10 days or so for the final week before cold crashing for 5 days @ 32-35F.
I usually raise my temps up a few degrees after primary ferment is done. So if I did an ale using S-05 yeast @ 66F, I would push the temp up to 70F after 10 days or so for the final week before cold crashing for 5 days @ 32-35F.
Hey thanks. But, again, I am not looking for temps of just the standard 1-2-3 kinda fermenting.
I am looking for the 2-3 week primary THEN racking to a secondary and aging/conditioning for 1 month or 2 months or 3 months. What temperature is suggested for that? Is it beer dependent?
__________________
Regards,
Jason
BOTTLED / DRINKING
Mad-Elf Inspiration, Graff
SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}
What I have been doing, is fermenting Primary in my basement closet with the door open, this keeps it about 65-70 for the Primary for 2 weeks.
I then rack to a secondary and close the door which drops is 5-10 degrees. (55-65 approx)
I clarify it for two more weeks, then bottle it and leave it at room temperature in my living room for two weeks to condition, then move it to the closet to age for the rest of it's life.
It works out prety good. Not saying this is the way it should be done. It has not treated me wrong though.
The only beer I have left in the secondary more than 2 weeks is a California Cream Lager. I scheduled this one during the cold season so when it was coldest outside, I could lager in my closet. (when the temperature reaches 20 to 40 degrees below zero my closet gets closer to freezing, since it is on an outside wall) Living in a basement apartment doesn't allow me for alot if temperature control.
Your question really depends on what you are shooting for. The more you push the temperature down, the cleaner your beer will taste in the end, due to less esters created by the yeast.
Hey thanks. But, again, I am not looking for temps of just the standard 1-2-3 kinda fermenting.
I am looking for the 2-3 week primary THEN racking to a secondary and aging/conditioning for 1 month or 2 months or 3 months. What temperature is suggested for that? Is it beer dependent?
samc already answered your question. 30-35F. Ales and lagers both benefit from cold conditioning after fermentation.
Temperature to Age After Fermentation?
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