What is the optimal temperature for secondary fermentation? Does it even matter as that point?
I have an Russian imperial stout in a secondary in a room off my basement which is starting to get quite cold. Its down around 50 degrees at the moment. I was wondering if I should move it up to a closet where it is closer to the house temperature.
Thank you!
I have an Russian imperial stout in a secondary in a room off my basement which is starting to get quite cold. Its down around 50 degrees at the moment. I was wondering if I should move it up to a closet where it is closer to the house temperature.
Thank you!