MadRok
Active Member
What is the ideal or recommended temps for IPA's during secondary fermentation? Then is 33 ok after it's bottled?
I'd start low on the yeast's range and after the bulk of fermentation is over, feel free to move it up gradually to the low 70s. Most of the fermentation will be over, and with it the chance that the yeast will create off flavors. The raise in temps will help the yeast continue to clean up the by products from the first part.
After 3-4 weeks of sitting there in the fermenter, cold crash and bottle/keg.
Enter your email address to join: