Ok - getting ready to brew my first beer (a honey ale) that is requiring me to rack off to a secondary after fermentation in the primary. My instructions are clear about the temperature my yeast is looking for in primary, but I’m not sure (instructions aren’t clear) that I need to maintain that temperature through secondary fermentation as well. Normally, I start my beer off on the cool end of the fermentation guideline, the slowly let the temp creep up as I go through the (typical) 7-10 primary fermentation cycle.
Do I keep temp within fermentation range (62-68) for secondary, or can I let it warm up a little. I use a cool bag and frozen 2litre bottles to keep temps cooler; that’s why I ask.
Thanks!
Do I keep temp within fermentation range (62-68) for secondary, or can I let it warm up a little. I use a cool bag and frozen 2litre bottles to keep temps cooler; that’s why I ask.
Thanks!