Temp in secondary..

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aekdbbop

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How important is the ambient temp while the beer is in the secondary? Should fermentation temps be kept through the whole process?
 

david_42

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The crud will settle faster at lower temperatures, but steady is most important.
 

ohiobrewtus

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I do everything in my basement at 64-68 year-round. I'm not sure if that's a proper thing to do or not, but it's worked out well for me thusfar.

You wouldn't be post-whoring your way to 1k today by any chance, would you? :mug:
 

Fingers

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I had a brew this summer that fermented in the primary at normal temps but went into the 80's in the secondary. It was too fruity to drink.
 
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