Hello HBT!!!
I use a wine fridge as a fermentation chamber and it works great - the only issue being I can only ferm one brew at a time.
I've got a stout in there now and the recipe calls for 4 weeks in the primary. I understand temp control is key, but after fermentation is mostly done (say 2 weeks) can I pull the carboy out and let it finish up at semi-consistent room temp? I'd really like to get another brew in there ASAP, but don't want to compromise the one in there now.
How important is temp control on the back end?
Thoughts?
Thanks in advance!!!!
I use a wine fridge as a fermentation chamber and it works great - the only issue being I can only ferm one brew at a time.
I've got a stout in there now and the recipe calls for 4 weeks in the primary. I understand temp control is key, but after fermentation is mostly done (say 2 weeks) can I pull the carboy out and let it finish up at semi-consistent room temp? I'd really like to get another brew in there ASAP, but don't want to compromise the one in there now.
How important is temp control on the back end?
Thoughts?
Thanks in advance!!!!