brock_gonad
Active Member
Hi Guys,
I normally secondary condition my beers, but my hand is being forced thanks to a stalled ferment on my wheat beer, which is hogging up my carboys.
I have an Irish Red that I'm going to leave in the Primary until bottling time, and I have a few questions on the technique.
Thanks for any input.
I normally secondary condition my beers, but my hand is being forced thanks to a stalled ferment on my wheat beer, which is hogging up my carboys.
I have an Irish Red that I'm going to leave in the Primary until bottling time, and I have a few questions on the technique.
- The beer is currently in a plastic 30L bucket which I use as a primary. I think most people who do primary only use a carboy. Will I have any real issues by using this bucket as my primary only vessel versus a carboy?
- Temperature - If the primary fermentation is done, and I'm down to 1.01 or so, can I complete the conditioning in my storage area, which is currently 55 degrees? This low temp is what stalled out my wheat beer in the first place. To avoid a repeat, I fermented the Irish Red at 68 in a closet. I'd like to get it out of the closet, and I've read that a cold crash can help with clarity?
Thanks for any input.