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- Mar 12, 2007
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I just hate taking a chance of infection if it's not necessary. My batch of Dudes LWPA was in the primary for 11 days and now in the secondary for another 14 days at around 65 degrees with Wyeast 1272. I moved it to the kitchen (70-74 degrees) for transfer and now there is yeast activity (lots of movement) in the carboy. Im not in a rush, so would it be safe to leave it at 72 degrees or should I go back to 65? I'm just worried because 72 degrees is at the top of the yeasts temperature range. Will a few day there effect the taste or is it a good way to let it finish?