New fermentation chamber

[MABbrew]

I just finished my fermentation chamber and have a pumpkin ale that is about ready to be transfered to secondary for a month. The ale has been in the coldest room in my house and started fermentation at around 72 and is now at 70 and I used US-05. My question is after I transfer to secondary should I move it to the chamber and lower the temperature or keep it where it is at 70. I plan on leaving it in the secondary for a month then bottling for 3 or so weeks.

 

[paperairplane]

The real benefits of controlled fermentation temp are in the first week - most folks with 05, if possible, would ferment colder for a week, then warm it up slightly to let it clean up.

IMO, no real benefit at this point, but you;re set for next batch.

 

[MABbrew]

Thanks for the quick reply. At least I got it done in time to cold crash my IPA before bottling day.

 

[poislb]

72 is really warm, which means it probably fermented well above 75. Skip the secondary and just bottle/keg if you reached final gravity. Now that you have a chamber ferment at 62.. Your beer will thank you..

I start low at 60 and after 3 days increase temp one degree until I hit 68 just to keep the yeast in suspension to finish out..

 

[MABbrew]

It's a big beer, 11%, so I'm going to age it out for a bit and try to mellow some of the flavors before bottle conditioning.

 

[poislb]

It's a big beer, 11%, so I'm going to age it out for a bit and try to mellow some of the flavors before bottle conditioning.

Then yeah, secondary at room temp . The yeast already did there thing.