Does temperture for secondary matter (ales)?

CJBrewVT · Mar 10, 2011

If one were to ferment 1-2 weeks at 70 F, and then secondary 2-4 weeks at 60 F, does it make a difference as opposed to secondary at 70 F?

Kaz · Mar 10, 2011

The majority of yeast grown and beer flavor production is in the first 2-3 days of fermentation. That is when consistent temperature control is important, after that temperature isn't as important. However, depending on the beer and the yeast, I would try to keep the first week in the mid to high 60's. After that 60F would be fine, however it will slow the yeast down a little while they clean up waste products.

theredben · Mar 10, 2011

I agree with Kaz, secondary temperature is not that important. Somewhere between 50-70 is fine.

Why are you using a secondary fermenter though?

CJBrewVT · Mar 11, 2011

That is what I was hoping to hear. I let it sit in the primary for 2 weeks at 70 F (maintained, with an aquarium heater & pump) and then racked to the secondary which stays room temperature (58-62 F). I intend to let it sit there a minimum of 4 weeks.

This is our third beer and is a Robust Porter. The sample I took while racking (2 week mark) tasted great. I can not wait to drink this one.

I racked to the secondary because I did not want to wait 6+ weeks to brew again. In fact, we already have another beer in the primary, an American Brown. I wish I had more space for another fermenter so I could brew again sooner.

ibbones · Mar 11, 2011

Good question but I am on the other end. I am in South Texas so if I take the primary from the chest freezer and set it in the house after a week, would 75-80* be too hot?

bannonb · Mar 11, 2011

More and more guys (and gals) are avoiding the whole question of secondary-ing.

After years of the old 1-2-3 method (1 week primary, 2 wks secondary, 3 weeks in bottle or keg before serving) I have decided to stop secondarying unless I want to dry hop or add fruit/peppers.

Having said that, I always thought that lower temps for secondary were helping the yeast to settle and the beer to clarify, so close to 60 was my preference.