roth_nj

Recipes 

so now its fermenting at 70-72F

if i go the secondary route, do you let it sit in the secondary at a cooler temperature?

my assumption was just to transfer to the secondary and let it sit as it was during the primary phase.



and can someone clear something else up for me? im new to this and trying to understand all the terminology. what does the whole racking refer to? people have used it a few times in this thread and im just curious

Revvy

Recipes 

Same temp as primary, unless you are going to "crash cool" to get the yeast to drop out...Use the search for an explanation of that process...

Racking refers to moving the beer from one vessel to another through a siphon. From Primary to secondary, secondary to bottling bucket, secondary to tertiary, primary to keg or Tertiary to bottling bucket...You get the idea...

It's most commonly used to refer to moving from primary to secondary...but it can be to any vessel, except bottle...becasue we simply call that "bottling"

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