Choguy03
Well-Known Member
I have been reading up on howtobrew.com and have done a bunch of searching here as well. I was curious about temps. I know that different yeast has different fermentation temps, but after your primary has fermented and you transfer to a secondary, do you still need to keep it around 68-70? And the same goes for bottling. Thanks guys. I have gotten a lot of help already and it looks like this is turning into an addiction.