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Old 01-25-2006, 06:23 PM   #1
voodoochild7
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The recipe I have says nothing about keeping the secondary cool or for how long but the Sam Adams web site says their boston ale is fermented in cool "stock cellars" It doesn't say how cool. If I keep my secondary in my basement at around 55 degrees how will that effect my beer. Will it kill my ale yeast? I don't want a flat beer when bottling?


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Old 01-25-2006, 06:27 PM   #2
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55F in the secondary will be fine...in fact it will really help with the clarity.


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Old 01-25-2006, 06:43 PM   #3
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55F is a typical cellar temperature & won't kill the yeast.
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Old 01-25-2006, 06:59 PM   #4
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I'm deffinitely going to keep it in there for at least 4 weeks what's the max I should do for this type of ale though is 4 weeks to long?
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Old 01-25-2006, 07:11 PM   #5
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Four weeks is fine...my patience would probably expire around two!

 
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Old 01-25-2006, 07:21 PM   #6
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Will it still carbonate w/ Ale yeast at 55*F ?
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Old 01-25-2006, 07:24 PM   #7
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Quote:
Originally Posted by Truble
Will it still carbonate w/ Ale yeast at 55*F ?
Not very well, or at least not very quickly. Generally bottles are stored around 70F or so until they carbonate.

 
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Old 01-25-2006, 07:30 PM   #8
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Well I am going to only do the secodary at 55 and keep it in bottles at around 70 for carbonation is this a bad idea?
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Old 01-25-2006, 07:40 PM   #9
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Not a bad idea, that's the right idea. Keep your secondary at 55F for a few weeks, then bottle and keep those around 70F for two or three weeks. After they carbonate you could optionally move them back to 55F for 'cellar storage' or refrigerate them.

 
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Old 01-25-2006, 08:27 PM   #10
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After a beer has been in the secondary for 2 weeks to a month can there still be a problem with chill haze?


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