Secondary Temp.

[dammBrewer]

I racked a finished beer onto some fruit last night. I know I want to keep it there for about a week. Question is, what temp should I use? I have the ability to control the temp...just not sure what is the best for this phase.

Currently have it set for 60F.

 

[bobeer]

Assuming the yeast have finished cleaning things up after fermentation I just keep it at my cellaring temp for my aging beers which is about 62-64 degrees F. I've read high 50's is better but I haven't had any issues using the current temp.

 

[dammBrewer]

Update:

I left it at 59-60 degrees F for 1 week. I kegged it on Monday night. The sample was amazing. Not carb'd up yet, I can post a photo if anyone is curious once it's ready.

Thanks for the reply.