kyleobie
Well-Known Member
How closely do you guys monitor the temperature of your brew once fermentation's basically complete and you're clearing the beer? I'm racking to secondary soon and want to find the right temperature range as it's clearing. I've got a nice cooling system, but it only supports one container, so if I can secondary at a higher temperature, that means I can start a new batch before I bottle. I'm also dry hopping.
Fermentation occurred in the mid-60s and my hydro sample has a clean taste to it (it's an IPA).
Is the 70s OK for a clean American yeast like SF-05? What about ambient room temperature?
Fermentation occurred in the mid-60s and my hydro sample has a clean taste to it (it's an IPA).
Is the 70s OK for a clean American yeast like SF-05? What about ambient room temperature?