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Old 06-10-2010, 06:30 AM   #1
400d's Avatar
Aug 2009
Posts: 583
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Hi there

I have two beers in secondary for three weeks. They have been in primary for two weeks in controled environment at 65 F during primary fermentation.

after I racked to secondary, the ambient temperature in the room have risen to 75 F.

Last week it is 75 - 77 F. I don't have time to bottle now, and I wonder is this going to affect the final product?

Brew me a river...

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Old 06-10-2010, 07:58 AM   #2
Jul 2009
Johannesburg, South Africa
Posts: 839
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My normal procedure for ales is the first week is temp controlled and then I let it return to room temp (also +-77F). Ive left beers like that for weeks (BW for months) without any negative effect. As far as I can tell the warmer temps accelerate aging and ensure full attenuation if it hasn't been reached yet.

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Old 06-10-2010, 08:06 AM   #3
Jul 2009
Newport Beach, CA
Posts: 816
Liked 116 Times on 78 Posts

Agree. The warmer the temp the faster it will help the aging process (dry hopping..etc) I would try to keep it under 80 tho...

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