I've heard that it's okay for the temperature to elevate after primary fermentation has completed, but I'm curious if there's a general optimal range.
I'm currently brewing a Kolsch that's at 60-62 F during primary fermentation. I've heard that after the first week to ten days, it's okay to slowly elevate up to 68 F. Should this temp be maintained throughout the secondary as well?
Is there ever a time where an ambient room temp of 72 F would be acceptable? Reason being, I have no problem with the ice bottle water bath for a week or two, but don't really want to keep it up for a month.
I have a porter up next that will be in primary/secondary for two months and I'll have to think of a 'Plan B' if 72 F ambient wouldn't be okay for five weeks in the secondary.
Thanks for the help!
I'm currently brewing a Kolsch that's at 60-62 F during primary fermentation. I've heard that after the first week to ten days, it's okay to slowly elevate up to 68 F. Should this temp be maintained throughout the secondary as well?
Is there ever a time where an ambient room temp of 72 F would be acceptable? Reason being, I have no problem with the ice bottle water bath for a week or two, but don't really want to keep it up for a month.
I have a porter up next that will be in primary/secondary for two months and I'll have to think of a 'Plan B' if 72 F ambient wouldn't be okay for five weeks in the secondary.
Thanks for the help!
