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Old 12-31-2011, 07:25 PM   #1
EamusCatuli's Avatar
Jan 2008
Chicago, IL
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How much do they matter? My ferm. chamber can only handle one 5gal bucket at a time and if I only go one beer at a time then I am looking at 3-4 weeks between brewing sessions (over my dead body!) So, if I allow each primary 7-10 days at proper fermentation temps and then take them out to sit at room temperature (70-74) for the extra 2-3 weeks of aging before bottling and/or kegging - will it be detrimental to taste, body, flavor, etc? I'm not talking about lagers, just mostly ales fermenting at 61-68F.

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Old 12-31-2011, 07:31 PM   #2
Nov 2011
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I've done this with no adverse affects. In fact, some even recommend warming somewhat to help yeast fully attenuate. Never done a side-by-side though. You could just keep it wrapped with a damp towel, that'd be good for dropping another few degrees.

Be sure to note the highest temp it hits for proper priming rates.

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Old 12-31-2011, 07:40 PM   #3
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Apr 2011
Minneapolis, Minnesota
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just make sure FG is reached and stable before you remove them from temp control. after that, temp isn't as big an issue as during active fermentation
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