Temperature Instability and Effect on Secondary/Bottled Beer
I have about 60 bottles of homebrew (35 of which are priming) at my parents house along with my secondary fermenter. Today in NY it was about 75 degrees and i just discovered that's about what the temp was inside the house as well. The average temperature in the house is usually 68 with the burner going. How is this temperature swing going to effect my homebrew bottles/secondary fermenter?
The priming bottles have White Labs Cali V yeast, and the secondary is working on cheesefoods CCA with Wyeast German Ale yeast.
It shouldn't affect anything at all. It's more important during primary fermentations and if you're doing a lager.
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