long secondary fermentation - high temperature

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400d

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Hi there

I have two beers in secondary for three weeks. They have been in primary for two weeks in controled environment at 65 F during primary fermentation.

after I racked to secondary, the ambient temperature in the room have risen to 75 F.

Last week it is 75 - 77 F. I don't have time to bottle now, and I wonder is this going to affect the final product?

thanks
 
My normal procedure for ales is the first week is temp controlled and then I let it return to room temp (also +-77F). Ive left beers like that for weeks (BW for months) without any negative effect. As far as I can tell the warmer temps accelerate aging and ensure full attenuation if it hasn't been reached yet.
 
Agree. The warmer the temp the faster it will help the aging process (dry hopping..etc) I would try to keep it under 80 tho...
 
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