caps_phisto
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- Jan 4, 2012
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How important is it to keep secondary fermentation temps the same as primary?
For example would there be an issue if I fermented a saison at 80F in primary, but dropped it to 68F in secondary?
Thanks in advance!
For example would there be an issue if I fermented a saison at 80F in primary, but dropped it to 68F in secondary?
Thanks in advance!
