secondary temp after fermentation

Hi again!

Two question arose when I thought about my beer.

1. I have it in the secondary fermenter clearing up hasn't bubbled in over a week. Is 60 degrees too cold for the beer? It was around 68 while fermenting.

2. I have heading agent for my pumpkin spice ale from Austin homebrew. I've ne'er used this before. I brewed pumpkin into the brew and I was wonderribg if this will help or if the heading agent is not needed.

Thanks

1. If it's in the "secondary", the beer shouldn't be bubbling. The secondary is more properly called the "bright tank" or a clearing vessel. It's moved there after fermentation is over, to give the beer a place to clear and condition before bottling.

2. No idea! I've never heard of heading powder so I can't answer that question!