Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > How important is temperature for secondary?

Reply
 
LinkBack Thread Tools
Old 02-29-2008, 12:40 AM   #1
joel.e
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Moseley, VA
Posts: 11
Liked 1 Times on 1 Posts

Default How important is temperature for secondary?

I've always fermented in the house somewhere so this never came up but I just got an old fridge and am using this as my fermentation chamber. I usually primary for 1 week and secondary for 1 week but I use 15 gallon buckets so only one will fit in the fridge at a time. So my question is... what are the limits of temp once fermentation is complete??

Thanks

__________________
joel.e is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 03:10 AM   #2
FSR402
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
FSR402's Avatar
Recipes 
 
Join Date: May 2007
Location: Jenison, MI
Posts: 2,878
Liked 15 Times on 13 Posts
Likes Given: 1

Default

the colder it is the faster it will clear, the warmer it is the faster it will "age".
So it depends on what you are going for.
I only use a clearing tank if I'm dry hopping or putting it on something like oak or friut or what ever. So I leave it at ferment temps. Which for me is 63-68*. Then I crash cool (35*) for 4 days and then keg and carb.

__________________
TWO FISTED BREWING CO.

Quote:
Originally Posted by mr_cad View Post
Its nice when you and your friends have comparable equipment.
Quote:
Originally Posted by Walker-san View Post
some people will tap anything that has a hole.
Buy Two Fisted Brewing gear
FSR402 is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 04:08 AM   #3
Bob869007
Mmmmm Beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bob869007's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Western Washington, Whidbey Island
Posts: 165
Likes Given: 1

Default

Quote:
Originally Posted by FSR402
the colder it is the faster it will clear, the warmer it is the faster it will "age".
So it depends on what you are going for.
I only use a clearing tank if I'm dry hopping or putting it on something like oak or friut or what ever. So I leave it at ferment temps. Which for me is 63-68*. Then I crash cool (35*) for 4 days and then keg and carb.
What does crash cooling do for you? I have a batch of dark ale that I made from extracts. I will going out to sea for 7 months and I'd like to take part in some before I go. I fermented it for 7 seven days in the primary. It has been in the secondary for 4 days and I leave in 20 days. So if you got some secret squirrel stuff going on I'd like to know about it.
__________________
Bob869007 is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 01:05 PM   #4
FSR402
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
FSR402's Avatar
Recipes 
 
Join Date: May 2007
Location: Jenison, MI
Posts: 2,878
Liked 15 Times on 13 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Bob8690
What does crash cooling do for you? I have a batch of dark ale that I made from extracts. I will going out to sea for 7 months and I'd like to take part in some before I go. I fermented it for 7 seven days in the primary. It has been in the secondary for 4 days and I leave in 20 days. So if you got some secret squirrel stuff going on I'd like to know about it.
No secret, the crash cool makes most of the yeast and proteins drop out. So it makes the beer clear.
__________________
TWO FISTED BREWING CO.

Quote:
Originally Posted by mr_cad View Post
Its nice when you and your friends have comparable equipment.
Quote:
Originally Posted by Walker-san View Post
some people will tap anything that has a hole.
Buy Two Fisted Brewing gear
FSR402 is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 02:49 PM   #5
joel.e
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Moseley, VA
Posts: 11
Liked 1 Times on 1 Posts

Default

Thanks. I am dry hopping this one so I'll leave it at 68 for secondary.

__________________
joel.e is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 03:12 PM   #6
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,695
Liked 24 Times on 23 Posts

Default

Temperature in the secondary is not nearly as important as temperature in the primary. However, since you can control the latter and not the former, I advise leaving your beer in the primary for at least a couple weeks.


TL

__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993
TexLaw is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 05:23 PM   #7
Got Trub?
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Washington State
Posts: 1,538
Liked 7 Times on 5 Posts

Default

I agree with TexLaw. The only caveat is that beer prefers stable temperatures so choose a place where the temperature doesn't vary wildly every day.

GT

__________________
Got Trub? is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How important is temperature control after fermentation slows? robertwa Fermentation & Yeast 7 05-25-2010 03:51 PM
How important is temperature while beer is in secondary (brightening) LarryC Beginners Beer Brewing Forum 5 08-23-2009 08:15 PM
How important is temperature when brewing with an Extract kit ? Mutilated1 Extract Brewing 16 07-20-2007 11:52 PM
Temperature...important? beerlab General Techniques 8 12-07-2006 02:20 PM