Temp range for primary and secondary

[pretzelb]

I was going to order a recipe kit for a Wee Heavy that I brewed last year when I noticed the Wyeast 1728 has a temp range up to 75. When I last brewed it in winter the house temp was probably in the upper 60s low 70 range so from start to finish it had no issues. Now in summer the house probably runs mid to upper 70s. I can keep the temp down during primary fermentation by using a cooler but when I rack to secondary and store for 6 weeks I want to hide it in a dark closet.

Are the recommended temperature ranges only for when in the primary or do they apply for long term storage in the secondary too? I think I know the answer but I want to brew this again so I'm grasping for straws in the hopes I'm wrong.

 

[DrawTap88]

Primary temp is much more important than secondary temps. Obviously, it is better if you can keep the secondary temp closer to primary temp, and higher temps will make the beer deteriorate faster.

IMO, you'll be fine if you control primary.

 

[bannonb]

I think the yeast mfr temps for fermentation are for primary. Secondary is really a misnomer. Your fermentation should be completed in 7 days or so in the primary vessel, then you can rack the beer into the secondary vessel for clarification.

I ferment in my basement which is in the mid 60s all year round, so I can add heat based on my targets. Your environment may require a water bath or even a wet towel to moderate the warmer temps.

I tend to primary most ales at 67, then secondary on the floor which gets me to 63 for long clarification and settling.

If you can keep the temps in the suggest yeast range for the 2-3 weeks it takes for primary and secondary you'll be just fine.