My second batch of homebrew is in the secondary. My first batch turned out pretty well I think.But I am not a very good judge I'll drink anything! Especially if I made it. I have a few basic questions. Ive heard of the 1-2-3 rule and I'm trying to follow it (patience is wearing thin).Can secondary fermenter be in a cooler environment say 60 degrees? This would get fermenter out of dining room. How about keg conditioning? Room temperature? Refrigerated?If 60degrees is acceptable I could leave the keg in basement. Out of sight out of mind sorta. Three weeks in the keg without tapping will be nearly impossible. My first batch tasted much better at the end of the keg, but that may have been me warming up to the taste.I should have savored it .
pendries
pendries