Originally Posted by Projectfdw
Pitched 2 11g packs of unrehydrated s04. Held steady at 68 degrees. Any idea why so low?
68F is not low...especially if you are not using a cooling method like a waterbath. In my opinion, if you pitch enough yeast, you should only use 68F as a diaceytl rest temperature at end of fermentation. Low-mid 60's are your friend for most ale yeasts.
Originally Posted by zeprock2
I know that there is a huge debate whether to use a secondary or not, but I was wondering if anyone has made this recipe with just a primary. Also if only a primary was used, how long did you leave the brew in there? I wasn't sure if a secondary was needed because of all the chocolate and coffee left at the bottom of the primary.
I always have used secondary's in the past, but I'm just trying to save a step.
I don't generally do a secondary, as I feel this is one more chance to mess the beer up with infection or oxidation. I treat the keg as my secondary, as it's easy to blow-off anything that settles out.
When I made my version of this beer, I let it sit in primary for 4 weeks just to make sure the yeast has had time to clean things up.