Just curious.. I know primary ferm temps need to be around 70 or so for the yeast to do their thing.. but what about secondary fermentation?? Since fermentation is over when in secondary, is it ok for the carboy to sit in a room that is much cooler, say around 55-60 ??
Secondary Temp question
- Thread starter kfgolfer
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homebrewer_99
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If your OG has dropped by about 75% then the beer's done fermenting.
All that's left is mellowing and a bit of aging. Placing your secondary in a colder area will aid in clarifying. Nothing wrong with it.
All that's left is mellowing and a bit of aging. Placing your secondary in a colder area will aid in clarifying. Nothing wrong with it.
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