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Old 02-12-2008, 10:53 PM   #1
skiles3333
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Feb 2008
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Hi all- Quick question- In general, what should the temp. be like during secondary if you kept your primary at around 65 degrees? Can you let it drop down to around 50 to 55, or should you keep it consistently the same?
Thanks,
Ben



 
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Old 02-13-2008, 12:33 AM   #2
Orfy
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What is in it?


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Old 02-13-2008, 02:51 AM   #3
Passload
 
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I think if you hit your FG before secondary then ya sure.
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Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"

 
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Old 02-13-2008, 03:09 AM   #4
skiles3333
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Feb 2008
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I've just started brewing and actually never used a secondary before. I just ordered one and will be trying it next batch. I asked about temp. because my basement is around 55 and I've had to use a brew belt heater on my primary for the 2 batches I've tried so far. I wasn't sure whether I need to keep the secondary warm as well when I rack to it. Is it beer type specific? Or is it a good idea to keep the beer roughly the same temp. as primary ferm., or is it better to cool most beers down a little in secondary? Thanks,
Ben

 
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Old 02-13-2008, 03:26 AM   #5
Passload
 
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Well, yes beer style can be a factor in the temps. A lower temp in the secondary will help in clearing faster(yeast fallout)


(Not sure what happend with all the posts sorry)
__________________
Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"


 
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Old 02-13-2008, 04:01 AM   #6
Got Trub?
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I'm guessing you are brewing ales if you were using a brew belt in ambient 55F. You would be fine conditioning an ale at 55F, just be sure fermentation is complete before racking - or don't rack at all and switch off the brew belt. During the summer my crawl space is 55-58F and I move all my ales there for 3+ weeks to condition.

GT

 
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Old 02-13-2008, 05:18 AM   #7
Reno Homebrewer
 
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Wow Passload, nice spamming there!
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Primary:
Secondary:
Bottled: Belgian Dubbel, American Pale Ale, Irish Red Ale (Yeast Fuel experiment), Doppel Bock
Up Next: Brown Ale

 
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Old 02-13-2008, 05:27 PM   #8
riored4v
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Quote:
Originally Posted by Passload
Well, yes beer style can be a factor in the temps. A lower temp in the secondary will help in clearing faster(yeast fallout)


(Not sure what happend with all the posts sorry)
At what temp would to much yeast fallout occur? Or is that possible?

This makes me consider moving my secondary out into the garage to make room for my next batch this weekend. My garage is probably in the 50-60 range.

 
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Old 02-13-2008, 06:06 PM   #9
Passload
 
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What type of yeast did you use?
Also are you going to bottle or keg?
__________________
Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"

 
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Old 02-13-2008, 06:11 PM   #10
riored4v
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Jan 2008
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Quote:
Originally Posted by Passload
What type of yeast did you use?
Also are you going to bottle or keg?
Bottle

White Labs 001 California Ale yeast

(SNPA clone kit)



 
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