tyrub42
Well-Known Member
- Joined
- Oct 13, 2016
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Hi everyone,
I have a milk stout going now. I want to bottle half as is and transfer the other half to secondary and condition on cacao nibs (already soaking in vodka) and freshly toasted coconut. My apartment is ungodly hot, currently sitting at 95 degrees f (35c). Is it ok to leave it at ambient to condition for a week, or will that be likely to negatively impact flavor?
Plan b would be to try to fit the secondary vessel into my bottle conditioning chamber, but it'll be tight for sure, so if it won't impact the beer I'll just leave it at room temp.
This would be after two weeks in primary, and then I'll add fresh yeast to that half when I bottle it.
Just wondering what your thoughts are on this from anyone who does a lot of secondary conditioning (I never typically do secondary except for long-term aging with brett)
Thanks!
Tyler
I have a milk stout going now. I want to bottle half as is and transfer the other half to secondary and condition on cacao nibs (already soaking in vodka) and freshly toasted coconut. My apartment is ungodly hot, currently sitting at 95 degrees f (35c). Is it ok to leave it at ambient to condition for a week, or will that be likely to negatively impact flavor?
Plan b would be to try to fit the secondary vessel into my bottle conditioning chamber, but it'll be tight for sure, so if it won't impact the beer I'll just leave it at room temp.
This would be after two weeks in primary, and then I'll add fresh yeast to that half when I bottle it.
Just wondering what your thoughts are on this from anyone who does a lot of secondary conditioning (I never typically do secondary except for long-term aging with brett)
Thanks!
Tyler