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Old 05-09-2008, 03:02 AM   #1
friscobrewer
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Default Secondary Fermentation Temperature

Should a beer in secondary be held at the same temp that the primary was?

How about once a beer is bottled?


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Old 05-09-2008, 05:24 AM   #2
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Yes this would be optimal for most ale yeasts as far as yeast health goes. Keep in mind, however, that most of the flavor from fermentation is produced in the first few days when it's real vigorous. As long as there aren't big changes in temperature don't worry about the temp quite as much as you would when it's in the primary.


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Old 05-09-2008, 10:57 AM   #3
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Quote:
Originally Posted by Brett0424 View Post
Yes this would be optimal for most ale yeasts as far as yeast health goes. Keep in mind, however, that most of the flavor from fermentation is produced in the first few days when it's real vigorous. As long as there aren't big changes in temperature don't worry about the temp quite as much as you would when it's in the primary.
Great answer
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Old 05-09-2008, 01:29 PM   #4
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If I am only conditioning, I usually keep my secondary temperature temperature at the upper end of the range for the yeast.


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Old 05-09-2008, 02:21 PM   #5
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Quote:
Originally Posted by TexLaw View Post
If I am only conditioning, I usually keep my secondary temperature temperature at the upper end of the range for the yeast.


TL
I agree, that way you can be sure that fermentation has completed (as the higher temps can encourage the yeast to finish up) and you won't be getting a lot of esters at that point.

Also remember that putting it in secondary should not be another fermentation, that is for clearing and conditioning.
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Old 05-09-2008, 05:28 PM   #6
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Thanks for the answers. I am going to try and start controlling fermentation temps and didn't know how that should apply to seconday conditioning.
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Old 05-09-2008, 06:03 PM   #7
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i usually don't control my secondary temps. higher room temperature is fine...if there is any fermentation left to be done it won't create much flavor.

lower temps will help clear the beer.
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Old 05-12-2008, 12:55 AM   #8
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Quote:
Originally Posted by DeathBrewer View Post
i usually don't control my secondary temps. higher room temperature is fine...if there is any fermentation left to be done it won't create much flavor.

lower temps will help clear the beer.
65-70
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Old 05-12-2008, 01:05 AM   #9
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Tex, Your pic looks like it belongs in a beer hall in Geremany.
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Old 04-01-2013, 05:10 PM   #10
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I ferment my beers in an old wine cooler that does a pretty good job at keeping the temps fairly constant. But I guess I was naive to think that the thing was actually insulated well! I keep it outside and we had a pretty drastic temperature drop last week and it affected the cooler's temp. I checked it yesterday and it was reading 50F, down from 68F. I kind of panicked and moved the ale, which is in it's secondary, inside where it's about 69F. Would I have been better off to leave it in the cooler and let the temp gradually come back up with the outside temp? And has the changing of temps now affected my beer's taste?


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