Primary/Secondary Temps

[Seanbmc]

I am tweaking my process to try to work out some off-flavors in my last few batches. I am using my keggerator with a temp control for primary/secondary fermentation. I did two IPAs at 63-65 for primary fermentation. I think in my apartment temps could have been 74-76 at times.

I am also leaving them in the keggerator at that temp for secondary, but do I need to? One of the IPAs may be ready in a week or so to keg up and carbonate. I dont wanna rush it, but I also dont wanna mess up the second one that is just going into secondary (w/ dry hopping) in a week.

How important is maintaining the lower constant temp in secondary?

Sean

 

[schokie]

Once the primary fermentation is complete, temperature is not as critical. That's not to say you can just disregard it, as the yeast are still slightly active. But off flavors from high temps are incredibly unlikely at this point. Your ambient apartment temps should be fine though.

 

[giraffe]

Yep, as long as you arent storing it at 90, or in a place with huge swings in temp, secondary temps to not matter greatly. I just use a closet in the basement.

(If you are adding fruit, or further fermentables, then this doesnt apply.)