Originally Posted by GunnerMan
Thanks for the info, WBC it was my understanding when you put your beer in the secondary fermentation should be all but stoped, I thought temperature control was only crucial during the first stages of fermentation.
Temperature should be close to the fermentation. What I am trying to say is that after fermenting at 66F you should not put it out in a 90F garage. Beer is a living thing that has yeast in it and you should treat it as such. The reason for lower fermentation temps during the first 3 days is because you want to prevent excessive esters from being produced. A secondary fermenter is not needed at all for ales because they are not in that vessel very long as compared to lagers.
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
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