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How important is temperature for secondary?

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joel.e

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I've always fermented in the house somewhere so this never came up but I just got an old fridge and am using this as my fermentation chamber. I usually primary for 1 week and secondary for 1 week but I use 15 gallon buckets so only one will fit in the fridge at a time. So my question is... what are the limits of temp once fermentation is complete??

Thanks:mug:
 

FSR402

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the colder it is the faster it will clear, the warmer it is the faster it will "age".
So it depends on what you are going for.
I only use a clearing tank if I'm dry hopping or putting it on something like oak or friut or what ever. So I leave it at ferment temps. Which for me is 63-68*. Then I crash cool (35*) for 4 days and then keg and carb.
 
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FSR402 said:
the colder it is the faster it will clear, the warmer it is the faster it will "age".
So it depends on what you are going for.
I only use a clearing tank if I'm dry hopping or putting it on something like oak or friut or what ever. So I leave it at ferment temps. Which for me is 63-68*. Then I crash cool (35*) for 4 days and then keg and carb.
What does crash cooling do for you? I have a batch of dark ale that I made from extracts. I will going out to sea for 7 months and I'd like to take part in some before I go. :mug: I fermented it for 7 seven days in the primary. It has been in the secondary for 4 days and I leave in 20 days. So if you got some secret squirrel stuff going on I'd like to know about it.:D
 

FSR402

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Bob8690 said:
What does crash cooling do for you? I have a batch of dark ale that I made from extracts. I will going out to sea for 7 months and I'd like to take part in some before I go. :mug: I fermented it for 7 seven days in the primary. It has been in the secondary for 4 days and I leave in 20 days. So if you got some secret squirrel stuff going on I'd like to know about it.:D
No secret, the crash cool makes most of the yeast and proteins drop out. So it makes the beer clear.
 
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joel.e

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Thanks. I am dry hopping this one so I'll leave it at 68 for secondary.
 

TexLaw

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Temperature in the secondary is not nearly as important as temperature in the primary. However, since you can control the latter and not the former, I advise leaving your beer in the primary for at least a couple weeks.


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I agree with TexLaw. The only caveat is that beer prefers stable temperatures so choose a place where the temperature doesn't vary wildly every day.

GT
 
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