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Old 08-12-2009, 02:26 PM   #1
JoeMama's Avatar
Nov 2008
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In my few batches of beers, I have produced some amazing and some not so amazing (which just got drank faster) beers. Throughout this process, I have done no real sort of ferm temp control but Im seriously looking into building a ferm cabinet.

My process is usually to leave the beer in the primary for at least 3 weeks (if not longer) to help the yeasties clean up after fermentation - POST fermentation when the yeasts are taking care of their other business, is temp regulation as important? (I mean, can I leave the primary in the FC for a week and safely move it to another location that *may* have fluctuating temperatures?) I know that when it is racked to the keg for further aging, there isnt a whole lot of temp control, so It would make sense to only utilize the FC for the first week or so of fermentation. Correct?
Ergo Bibo Sum - I drink, therefore I am.

Eggo Bibo Sum - I drink, therefore I waffle.

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Old 08-12-2009, 04:40 PM   #2
ArcaneXor's Avatar
Nov 2007
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Once you've hit your final gravity, temp control becomes less important.

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Old 08-13-2009, 07:18 AM   #3
May 2008
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+1, but I would not want it to go above the high 80's.
Once in a while I will leave one out when I'm short on fridge space. I cover it with a damp towel to even out the temp a little and protect it from light. I have never noticed and bad effects from it. Same with bulk ageing meads, etc.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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