How important is temp. after primary? - Home Brew Forums
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Old 01-30-2008, 02:01 AM   #1
Brett3rThanU
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I know keeping a constant temperature for fermentation is important, but what about after primary fermentation has completed and is racked to the secondary? It probably wouldn't be good if the temp went into the upper 70's, but how important is a constant temp. at this stage?



 
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Old 01-30-2008, 02:05 AM   #2
SuperiorBrew
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you still do not want it to get excessivly warm, I usually put mine in the basement or garage where depending on the time of the year it could be 50 or up to low 60's



 
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Old 01-30-2008, 02:06 AM   #3
IrregularPulse
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So going a little low isn't really bad (when I say low I mean 64-66 instead of the recipes 68-70 recomendation)

 
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Old 01-30-2008, 02:11 AM   #4
SuperiorBrew
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not in your secondary. You can also check the yeast manufacturers website and see exactly what the temp range is for each different yeast. Some will do great in lower temps. As a general rule of thumb, keeping it at or near the lower side of the temperature range will result in a cleaner beer with less chance of off flavors.

 
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Old 01-31-2008, 04:02 PM   #5
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What if its not REAL consistent but never in the "hot range". Like inconsistently going from 64-68 while fermenting.

 
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Old 01-31-2008, 04:06 PM   #6
Brakeman_Brewing
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Thats probably fine with an ale yeast, as long as you aren't constantly at like 75-80º

Like Superior said each yeast will have different recommended ranges for fermentation, and different aromas, fusel alcohols etc at different temps.



 
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