Originally Posted by Poobah58
Didn't really change anything. I ferment for a month then carb and keep in the fridge for another month. The recipe format calls it "additional fermentation" but that's not really true. If you bottle, do the 2 week primary and 2 week secondary. That should give the yeast time to clean up after themselves and give the flavors a chance to meld. Then bottle.
So I pitched at 64 and set the fermenter to 66. This went absolutely nuts for a good 3 days. I slowly (2 deg a day) brought this up to 72 which is where its at now and activity has slowed considerably.
Its been a week this upcoming Saturday and I plan to leave it there for another week. The question I had was should I drop the temp in the fermenter for the two weeks of the secondary / clearing step? I saw you had 40F on there but I wasn't sure if that was after bottling.
Any help would be appreciated...