TrannyRock
Well-Known Member
While I realize that many of you do not use a secondary for most beers, I currently use them because:
a) a carboy can provide a few weeks of bulk aging, which might be beneficial
b) I like having a pipeline
c) I don't have a way to cold crash
d) I have 3 5 gallon carboys anyway.
With that said, is there any reason to employ temperature control for secondaries? The fermentation is complete (beyond any mop-up that might occur) so I shouldn't have to worry about unwanted yeast byproducts. If tight control is not beneficial, is there an acceptable range of temperatures?
I often wonder the same about bottle conditioning - I get the impression that 70F is good for carbonating, but beyond that is there a benefit to "cellaring" at 50F, 40F (refrig. temp), etc.?
a) a carboy can provide a few weeks of bulk aging, which might be beneficial
b) I like having a pipeline
c) I don't have a way to cold crash
d) I have 3 5 gallon carboys anyway.
With that said, is there any reason to employ temperature control for secondaries? The fermentation is complete (beyond any mop-up that might occur) so I shouldn't have to worry about unwanted yeast byproducts. If tight control is not beneficial, is there an acceptable range of temperatures?
I often wonder the same about bottle conditioning - I get the impression that 70F is good for carbonating, but beyond that is there a benefit to "cellaring" at 50F, 40F (refrig. temp), etc.?