Hey everyone!
been reading up quite a bit, and see that most commercial breweries secondary at around 32 degrees. now from what i understand it is mainly done so beer clears up faster, but is there any more advantages to do it?
it seems that a lot of books put conditioning times at less than we do for belgians and high gravity beers (i.e. Duvel 3-4 weeks in the warm room) and i just wonder if it has anything to do with high temp primary and almost freezing secondary
please share your thoughts about it
cheers Dziugas
been reading up quite a bit, and see that most commercial breweries secondary at around 32 degrees. now from what i understand it is mainly done so beer clears up faster, but is there any more advantages to do it?
it seems that a lot of books put conditioning times at less than we do for belgians and high gravity beers (i.e. Duvel 3-4 weeks in the warm room) and i just wonder if it has anything to do with high temp primary and almost freezing secondary
please share your thoughts about it
cheers Dziugas