2ellas
Well-Known Member
- Joined
- Nov 11, 2014
- Messages
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Happy new year everyone!
I brewed an ipa a week or two ago and over the past few days I've ramped the fermentation temp from 66 to 72. It's time to rack to secondary (not sure yet if I will or not) and dry hop. My question is about the secondary/dry hop temp. Should I keep it at 72 until it's bottling time or bring it back down to 68ish? Please let me know if there's any additional info needed to answer this accurately.
thank you in advance!
I brewed an ipa a week or two ago and over the past few days I've ramped the fermentation temp from 66 to 72. It's time to rack to secondary (not sure yet if I will or not) and dry hop. My question is about the secondary/dry hop temp. Should I keep it at 72 until it's bottling time or bring it back down to 68ish? Please let me know if there's any additional info needed to answer this accurately.
thank you in advance!