I've got my two batches (that are ready) transferred over to clean carboys for the secondary fermentation.
I know with the primary fermentation, the temperature range is determined by the yeast.. which I maintained between 65-70deg for the yeasts I used.
What temperature should I store the batches in during the secondary/clearing stage? Can I keep them at the same temperature during the secondary as I did the primary?
I read somewhere that there is another process that starts naturally "in the spring" when the temp reaches 15degC which helps to mellow the flavor. Does this mean I need to keep the temp below 15degC (around 60degF) for a few months before increasing the temp?