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