propush
Active Member
Hello,
I have a small question: as we all know, different temp gives different effects with the same yeast strain.
I have started to do both the primary fermentation and the secondary bottle fermentation at the same time - and I only have 1 chamber. currently, both beers use 15C as fermentation temp. But now I want to ferment a new brew at 20-22c.
So, I have a beer that needs 15c for fermentation. And when primary fermentation is done , I want to bottle it up and add a new fermenter, and this time I want like 20C for the fermenter. That will mean the bottles will get the 20C as well (or room temp - ~26c). Does this effect the beer in the bottles? If so, is this a considerable difference? doing both things at the same time allows me to brew in "chain" so I'd really like to do it, if it wont mess up the beer!
TLDR: will 5-7c deviation in the temp of the bottles (relative to the original primary fermentation temp) make a big difference?
Thank you guys ! :rockin:
p.s. - bonus question: I see people using a temp schedule instead of a constant fermentation temp. Why do people do this? What is gained? Is something gained that cannot be gained with constant temp?
I have a small question: as we all know, different temp gives different effects with the same yeast strain.
I have started to do both the primary fermentation and the secondary bottle fermentation at the same time - and I only have 1 chamber. currently, both beers use 15C as fermentation temp. But now I want to ferment a new brew at 20-22c.
So, I have a beer that needs 15c for fermentation. And when primary fermentation is done , I want to bottle it up and add a new fermenter, and this time I want like 20C for the fermenter. That will mean the bottles will get the 20C as well (or room temp - ~26c). Does this effect the beer in the bottles? If so, is this a considerable difference? doing both things at the same time allows me to brew in "chain" so I'd really like to do it, if it wont mess up the beer!
TLDR: will 5-7c deviation in the temp of the bottles (relative to the original primary fermentation temp) make a big difference?
Thank you guys ! :rockin:
p.s. - bonus question: I see people using a temp schedule instead of a constant fermentation temp. Why do people do this? What is gained? Is something gained that cannot be gained with constant temp?