So my air conditioning went out this weekend with the temperature outside at a toasty 95 degrees. I have a dunkelweisen in the secondary sitting in the closet. The ambient temp in the house has been up around 80 for a couple of days. Is the dunkel ruined?
Secondary temp too high?
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avidhomebrewer
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It probably isn't ruined, but you may want to consider cooling it slightly. Put it in a tub with water and add some ice to bring it back to around 65-70. Or, if you have a basement, put it down there.
I't's fine. Temp control is important during fermentation, because under high heat the yeast are stressed and could produce things that lead to off flavors. It is less crucial once fermentation is complete, which it should be in secondary.
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