cyfan964
Well-Known Member
It's hot in Iowa right now. I like to keep my beer fermenting on the main floor, A: because I can keep looking at it and B: my basement is musty/moldy and I don't like the thought of it being down there even if nothing can get at it.
It's been fermenting at around 74-78 degrees and is currently in its second week of secondary. I've noticed that in the hottest parts of the day it has even sweat a bit inside the carboy. Is this going to give me some funky flavors or should I be ok? I know its in the upper echelon of temp ranges for ales... Oh by the way I have an Irish Red and an Apricot Amber currently fermenting.
It's been fermenting at around 74-78 degrees and is currently in its second week of secondary. I've noticed that in the hottest parts of the day it has even sweat a bit inside the carboy. Is this going to give me some funky flavors or should I be ok? I know its in the upper echelon of temp ranges for ales... Oh by the way I have an Irish Red and an Apricot Amber currently fermenting.