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You are only going to get higher temps when you are at the height of fermentation. If this second batch has been doing for a week or so and you didn't start out an a really high OG then you are fine moving it to a 67 degree room.

If your lid is airtight and the only way for C02 to get out is the airlock and it is not bubbling, then you are not fermenting. What is the temperature in the room the fermenter is sitting in? What yeast did you use? What was the initial gravity? What is the gravity now?

Some good advice! :) You really don't need all of these temperature swings. Just put that beer in an area that is close to the temperature you want to ferment at and let it slowly warm back up. You certainly don't need a space heater or anything like that. I also don't agree so much with...

Dethklok!!! :) I almost exclusively watch whatever sports I can find on TV. My last two brews were Olympic specials.

More power to you, let us know how it goes. I just know that My Saison is at 90 degrees for 11 days now and is in the 1.035 range and dropping slowly. This was with a 1/2 gallon starter but it was on the larger side with a 1.064 OG. I used Wyeast 3724 and they warn you about it taking awhile...

You can cold crash in the primary, secondary, or bottle. I personally have started to do it in the secondary to get the beer off the trub for conditioning, and then to clear it up before putting it in the bottle. If you have chill haze in your bottles you can cold crash them and it will clear...

If you use a pure saison strain of yeast you will be lucky to have it out of the primary in 3 weeks, even at high temps. I wouldn't even try it.

It is not going to make a world of difference, but .5 oz of amarillo will add a little nice aroma. I would make sure that it is not bubbling at all anymore so the escaping C02 does take any of the aroma with it and then give it a week in there. I certainly don't think you would be wasting the...

Wow..not meaning to pimp you at all, not in that business. Was simply pointing out what Palmer says about when to rack to secondary. We have disagreed in the past on the virtues of leaving beer in the primary for 3-4 weeks, but this really has nothing to do with that. Guess you read...

Actually if you are going by what Palmer says, you would remove the beer BEFORE fermentation is complete: Not saying he is right or wrong here, just saying if you are quoting Palmer then racking the beer to secondary before FG is hit is the correct thing to do. I would not be in a big...

Representing Tucson well! :)

What FG were you expecting?

How do you know it has a couple points till FG? Do you mean it has a couple point till the FG you want or expected? Most beers are not going to drop anymore after 3 weeks. I have had some big beers that have but that doesn't look like a big beer. Anyway, you have probably been aging for the...

Here is my take on it. 1. No, just don't shake it up. 2. No, and if you left it cold the chill haze will go away also. 3. Yes, but could still get chill haze when cooled. Could take months though. 4. Not unless you really care about it. 5. Sounds like a worthy experiment to see what works best...

Light skunks beer, not temperature. Ferment at 68 degrees and let your bottles sit at whatever temp your house is to carb and age. Keep a steady supply in your fridge so they have been in there for a day or two before drinking to allow the C02 to dissolve back into the beer.

Too little time in primary would not cause the beer to be too watery. If anything, it would have given it more mouthfeel because of less sugars being processed. (Although it just would have finished in secondary) Need recipe to see if it was extract or grain (guessing extract based on price)...

Here ya go: The Beer Recipator - Hydrometer Correction (This is assuming your hydrometer reads correctly at the calibrated temp)

I have had a 5 degree swing wake yeast up before, even in secondary, and they chopped on some more sugar. Nothing major, didn't notice anything I would consider an off flavor from it, but I know the yeast got a little more active. Personally, I don't think there is much of a reason to build...

Agree with this above. I have stored beer at room temperature for months and had it get better. Never had any sit around long enough to take a turn for the worse.

I have read about lagering at higher temperatures for shorter periods of time also. Of course you will probably be sacrificing a little of clean taste of the lager, but if you can get 4-6 weeks at 40-45 it will probably turn out all right. Of course, I have just read about this...just brewed...