mawa
Well-Known Member
I undersand the need to keep the temperature beteween a certain range during primary fermentation and for the first time after 5 batches, I've managed to control the temp (62 to 68).
How important is the temp during secondary (clearing) and after bottling? I ask this because i only have one big rubbermaid container where i keep my fermenter (I have around 3 gallons of water in the container and i cool it with bottles of ice) and I can only ferment one batch at a time.
If I could place the secondary (5 gal better bottle) outside of the container (the room temp is high 70's) it would allow me to have two brews going at the same time.
TIA
Mawa
How important is the temp during secondary (clearing) and after bottling? I ask this because i only have one big rubbermaid container where i keep my fermenter (I have around 3 gallons of water in the container and i cool it with bottles of ice) and I can only ferment one batch at a time.
If I could place the secondary (5 gal better bottle) outside of the container (the room temp is high 70's) it would allow me to have two brews going at the same time.
TIA
Mawa