I can't believe that I would be the first to ask about this, but I can't quite find the answer to my question.
Background: I'm using a 7-gal Fermonster for primary, and I leave my beer in there for three weeks before bottle conditioning for three weeks. I used a mini-fridge with a temperature controller to ferment at 67-68 degF for about five days (until fermentation activity shows signs of slowing), then I raise the temperature gradually over ~48 hours to the lower of 75 degF or the top end of the yeast's ideal range. I haven't tried cold-crashing yet, but I probably will in the next few batches.
Question: At what temperature should I hold my fermentor for that secondary/conditioning phase (i.e., weeks two and three)? Should I just leave it at 75 degF until I cold crash, or once fermentation is really done (no airlock activity & krausen fully fallen), should I lower the temperature back down to my initial fermentation temperature?
I have a feeling that the answer is that I'm way overthinking it, it doesn't really matter, and RDWHAHB.
Background: I'm using a 7-gal Fermonster for primary, and I leave my beer in there for three weeks before bottle conditioning for three weeks. I used a mini-fridge with a temperature controller to ferment at 67-68 degF for about five days (until fermentation activity shows signs of slowing), then I raise the temperature gradually over ~48 hours to the lower of 75 degF or the top end of the yeast's ideal range. I haven't tried cold-crashing yet, but I probably will in the next few batches.
Question: At what temperature should I hold my fermentor for that secondary/conditioning phase (i.e., weeks two and three)? Should I just leave it at 75 degF until I cold crash, or once fermentation is really done (no airlock activity & krausen fully fallen), should I lower the temperature back down to my initial fermentation temperature?
I have a feeling that the answer is that I'm way overthinking it, it doesn't really matter, and RDWHAHB.