Conditioning Temperatures in Primary
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Fermentation on my IIPA finished after about 10 days (two gravity readings two days apart). During the period of active fermentation, I kept the beer in a water bath to hold it around 64F. Now that fermentation is complete, is it safe to take the beer out of the water bath?
From what I've read, it seems like that's fine to do if you've racked to a secondary, but I'm not sure about it if you're leaving the beer in the primary. I'm going to be keeping it in my garage, where the temperature has recently been 80-90 degrees during the day. Is there any risk of developing off-flavors by having the beer sitting on the yeast cake and bits of trub at these temperatures, even though fermentation has finished?
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"I have come to believe that the whole world is an enigma, a harmless enigma that is made terrible by our own mad attempt to interpret it as though it had an underlying truth."
Pondering: Roggenwein, Irish Red, Another Single-Hop IPA, Roggenbier w/ local wild yeast
Primary: Hefeweizen, Nugget Single-Hop IPA, Chamomile Wheat
Secondary: Saffron Metheglin
Bottled: Belgian Strong Dark, Saffron Wheat, UK Barleywine, Tripel, IIPA
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