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Old 01-15-2007, 09:36 PM   #1
Dec 2006
Bay Area, CA
Posts: 59

So I'm making a stout and the primary ferment went well and was at the proper temp. However, after I racked to secondary the temperature in my area dropped dramatically.

I'm wondering if the temp during secondary is as crucial as it is during primary.

Primary -- Boddington's Clone
Secondary -- IPA, Canadian Ale
1 Gallon Experimental Fermentor #1 -- Apfelwein
1 Gallon Experimental Fermentor #2 -- Empty
Bottled/Mini Kegs -- "We're Going Streaking" Pale Ale, Stout, Apfelwein, Pomegranate Blueberry Apple Cider, Nut Brown Ale
Planning -- Fruit Infused Wheat Beer, Pale Ale

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Old 01-15-2007, 09:49 PM   #2
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May 2006
Adams, MA
Posts: 20,922
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If fermentation is complete, then colder temps during secondary fermentation are actually preferred (even for ales). It'll help precipitate more matter out of the beer, granted, not a major consideration for a stout. But, it'll age better.

The only issue is if you happened to have racked before fermentation is complete, the yeast may go dormant. Did you take a gravity reading when you racked?

But if it was done fermenting - GREAT!
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Old 01-16-2007, 05:37 PM   #3
Aug 2005
Philadelphia area
Posts: 1,573
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Yeah, the cool temperature will hurt nothing and can help. If it had gotten warm, that would be a whole different issue.

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