Secondary at 38 degrees?

[bondra76]

I'm planning a brew this weekend that uses a lot of items in the secondary (crystalized ginger, vanilla beans, etc)

I recently made a raspberry wheat that came out sour and I am trying to prevent this from happening again.

Is it possible to perform my secondary in a 38 degree atmosphere in a spare keg? I was going to also clear off the top with CO2 while it was in the keg just to make sure no yeast can really take off.

 

[Upthewazzu]

I have no idea if it will prevent souring (something tells me this had nothing to do with secondarying in the first place, but...) but a cold secondary is prefectly acceptable. In fact, if you can get it in the range of 33°-35° you're effectively lagering it.