Temperature for secondary period?? - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Temperature for secondary period??

Reply
 
Thread Tools
Old 10-26-2006, 05:30 PM   #1
N3WWN
 
N3WWN's Avatar
Recipes 
 
Oct 2006
Greensburg, PA
Posts: 46
Liked 1 Times on 1 Posts



Hi!

I've got my two batches (that are ready) transferred over to clean carboys for the secondary fermentation.

I know with the primary fermentation, the temperature range is determined by the yeast.. which I maintained between 65-70deg for the yeasts I used.

What temperature should I store the batches in during the secondary/clearing stage? Can I keep them at the same temperature during the secondary as I did the primary?

I read somewhere that there is another process that starts naturally "in the spring" when the temp reaches 15degC which helps to mellow the flavor. Does this mean I need to keep the temp below 15degC (around 60degF) for a few months before increasing the temp?

Thanks!

-Rich
__________________

Planning - Cranberry wine, Tea Crabapple Lambic, Pinot Noir
Primary - 20 oz Rum in the Raw (experiment) - 1.150 OG
Secondary - 1 gal Chokecherry wine
Secondary - 5 gal California Uncommon (dry hopping)
Bottled - Cherry Apfelwein
Aging - 1 gal Still of the Night Mead - 1.132 OG
Drinking - ESB, Root Beer, Tank It Down Ordinary Bitter

 
Reply With Quote
Old 10-26-2006, 11:32 PM   #2
RichBrewer
HBT_LIFETIMESUPPORTER.png
 
RichBrewer's Avatar
Recipes 
 
Feb 2006
Denver, Colorado
Posts: 5,892
Liked 168 Times on 88 Posts


You will be OK keeping the secondaries at the same temp as you had for the primary. However, I think the beer is even better if you can keep the secondaries cooler. I put my secondaries in the refrigerator after I'm sure they are done fermenting and I get very clear beers. The only problem with this is that the yeast drop out. I keg my beers and force carbonate so I don't need to have yeast in suspension for conditioning.
__________________
Cheers,
Rich

 
Reply With Quote
Old 10-27-2006, 03:51 PM   #3
N3WWN
 
N3WWN's Avatar
Recipes 
 
Oct 2006
Greensburg, PA
Posts: 46
Liked 1 Times on 1 Posts


Thanks, RichBrewer!

I'm going to keep the 2ndaries with the primaries... which works out well for the space I have available for brewing!

Thanks!

-Rich
__________________

Planning - Cranberry wine, Tea Crabapple Lambic, Pinot Noir
Primary - 20 oz Rum in the Raw (experiment) - 1.150 OG
Secondary - 1 gal Chokecherry wine
Secondary - 5 gal California Uncommon (dry hopping)
Bottled - Cherry Apfelwein
Aging - 1 gal Still of the Night Mead - 1.132 OG
Drinking - ESB, Root Beer, Tank It Down Ordinary Bitter

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary Temperature mongrell General Beer Discussion 3 04-29-2009 11:38 PM
Secondary and temperature GLWIII Beginners Beer Brewing Forum 3 12-18-2008 03:07 PM
Secondary Temperature Too Low? Bouza General Beer Discussion 4 10-24-2008 07:16 AM
Best temperature for secondary dmako Beginners Beer Brewing Forum 0 03-09-2008 05:10 PM
Secondary Temperature? tohadlock Extract Brewing 2 04-26-2007 11:42 AM


Forum Jump