vtchuck
Well-Known Member
With the warm weather finally arriving, I moved my primary bucket to the cellar where the air temperature is about 60 F... so I'm guessing with the heat of fermentation, I'm in the low to mid 60's, about right for the ales I'm brewing.
I racked to the secondary and moved it to the cellar as well, but I'm wondering if the cooler temps are necessary during the conditioning phase? Or are the off flavors caused by high temperatures only a concern during primary fermentation?
And what about bottle conditioning? I'm thinking warmer temps ~75 F would speed up carbonation.
TIA
I racked to the secondary and moved it to the cellar as well, but I'm wondering if the cooler temps are necessary during the conditioning phase? Or are the off flavors caused by high temperatures only a concern during primary fermentation?
And what about bottle conditioning? I'm thinking warmer temps ~75 F would speed up carbonation.
TIA