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Old 11-02-2009, 06:53 PM   #1
chemman14
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I have a brown that I am going to dry hop and was wondering if temp control is an issue with a secondary? I dont think it should be but I just wanted to check to be sure.



 
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Old 11-02-2009, 07:04 PM   #2
johntangus
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I listened to an episode of the Jamil Show where they talked about fermentation temperature control. From what i remember, they said that the most important time for temp control (as it pertains to getting off flavors) is the first 4-7 days of primary. After that, just watch out for any wild fluctuations in temp. I usually just stick the secondary in the closet and throw a t-shirt over it to keep the light out. It stays consistently around 69 F in there. So far, that has worked for me.


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Old 11-02-2009, 07:07 PM   #3
TexLaw
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It's not as critical as with the primary, but do your best. Remember that yeast are still active in the secondary, although they probably are not going to generate off-flavors or aromas. If nothing else, temperature fluctuations might empty out your airlock by sucking in the liquid.


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Old 11-03-2009, 12:34 AM   #4
jamilz
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Like the previous posters, steady is best. However, there are lots of interesting theories behind cold versus ferment temp dry hopping. Each time I interview a pro brewer for Can You Brew It, they seem to have differing opinions on what is best. I used to dry hop at serving temp, so I could taste samples and get an idea of when it reached the level I liked. Then I've done some warmer dry hopping too, and found equally excellent results.
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Old 11-03-2009, 03:47 AM   #5
chemman14
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I put it in my closet which only really varies in temp ~ 5 degrees I would estimate on a normal day so I doubt the beer will even fluctuate that much

 
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Old 12-21-2010, 01:20 PM   #6
ETCS
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First off, let me say what I have in Secondary. Wee Heavy (3 weeks), Cider (5 Weeks) and Meade (5 Months). I've recently returned from about a 2 week trip on the road. While I was gone, someone in my house, I won't say her name lest she read this post, decided to conserve energy and keep the Thermostat down to about 62 - 63 Degrees. I live in Connecticut and it's been pretty cold lately. I normally keep the house at 68 - 70 and my brews do just fine. Long story short, I put my thermometer next to my secondaries and it is reading 62 degrees, does anyone see a problem with this? Any help would be appreciated. Thanks...

 
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Old 12-21-2010, 07:32 PM   #7
drummermattie02
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All three should be fine, I'd just let them come back to normal temperature on their own. Being in Texas, I always worry much more about things getting too warm, but recently converted a side-by-side for fermentation temps.



 
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