secondary temps
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bjzelectric
Well-Known Member
ive always secondaried @ room temps for ales. never a problem.
ATXweirdobrew
Well-Known Member
Do you have a fermentation chamber or is the fermentor just sitting at room temperature? If I were you I would ferment at temps in the mid to high 60s which is the best range for ale yeast. Also, I wold let your primary sit for 3-4 weeks and then cold crash it if you have the resources. Doing a secondary only increases the risks of oxidation and contamination and you can do the same thing in your primary then your secondary. I would just make sure when you plan to bottle/keg to move the carboy at least a few hours beforehand to make sure anything you kick up gets settles out first.
well i have a copmpletly closed transfer system, sabco primary and the sabco condition vessel.
no dry hops , just an american ale. this was the first batch on my new system. man i love this
ipso
Well-Known Member
After two weeks in primary I actually think warmer is better - say 72° - to help the ale yeast continue on through the long tail of attenuation what I think is called finishing. Basically park it at the upper max of the temp range specified on the yeast packaging for a few days.
In the case of WLP007 I have to give it a full week at room temp (week 3) otherwise I get serious diacetyl problems. In that case I call it a diacetyl rest. (Others might rightly argue 1 month in cold storage would serve the same purpose.)
In the case of WLP007 I have to give it a full week at room temp (week 3) otherwise I get serious diacetyl problems. In that case I call it a diacetyl rest. (Others might rightly argue 1 month in cold storage would serve the same purpose.)
