aekdbbop
Well-Known Member
How important is the ambient temp while the beer is in the secondary? Should fermentation temps be kept through the whole process?
Temp in secondary..
- Thread starter aekdbbop
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ohiobrewtus
Well-Known Member
I do everything in my basement at 64-68 year-round. I'm not sure if that's a proper thing to do or not, but it's worked out well for me thusfar.
You wouldn't be post-whoring your way to 1k today by any chance, would you?
You wouldn't be post-whoring your way to 1k today by any chance, would you?
OP
OP
aekdbbop
Well-Known Member
oh holy crap.. i didnt even notice.. hmm..
Fingers
Well-Known Member
I had a brew this summer that fermented in the primary at normal temps but went into the 80's in the secondary. It was too fruity to drink.
