Secondary Temperature

[mongrell]

I'm making a Belgian Wit, I fermented at 65F for 1 week and just transferred it to the secondary. Should I lower the temperature or leave it around 65? If lower it, to what?

Have it then sit 2 weeks right?

 

[jonbrout]

Seconday fermentation temps are not as important for Wits i believe. You should be fine at 65, even up to 70.

Someone slap me if I'm totally wrong.

 

[ifishsum]

Did you check the gravity before racking? If it's not quite reached FG yet I definitely wouldn't secondary any cooler, I'd probably warm it up a bit to be sure it gets finished.

Secondary temps are not that critical for any styles IMO - usually my secondary temp is slightly warmer than primary. I don't even secondary wheat beers because I like them cloudy, 2 weeks in primary then straight to bottle.

 

[CharlosCarlies]

Yeah I would have left it 2-3 weeks in primary, crash-cooled, and went straight to keg...but you'll probably be ok anyways.

Anything from 65-75 will prob be fine for secondary.