I am attempting to create a raspberry wheat for the first time. I brewed a american wheat and fermented at 61 degrees. After it was completed (1.010 gravity reading) I transfered it into a secondary over the top of 6 pounds of raspberries. Should I raise the temperature of the secondary or just leave it at 61. I do not have a way to regulate temperature right now but the basement stays at a pretty consistent temp of 60,61 if I had to move it upstairs it would be around 70. What would be the best for it right now? The yeast I used was Wyeast 1010.
secondary fermentation temp for a fruit beer
- Thread starter eber1988
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
madscientist451
Well-Known Member
Leave it in the basement, it will be fine at 61. Also you can use those raspberries for a second batch, they don't give off all the flavor in one go. Just rack the first beer off and put another on top. If you re-brew the same thing, you can try blending the two beers for some complexity, they'll be slightly different because the second beer won't kick off a fermentation. Good Luck & Cheers!
