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Old 11-29-2012, 06:14 AM   #1
caps_phisto
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Jan 2012
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How important is it to keep secondary fermentation temps the same as primary?

For example would there be an issue if I fermented a saison at 80F in primary, but dropped it to 68F in secondary?

Thanks in advance!

 
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Old 11-29-2012, 12:38 PM   #2
BrewerBear
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Sep 2011
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Temps in secondary are not that important.

 
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