- Aug 18, 2012
- Reaction score
I have discovered I don't have to mess with ice or water to keep my fermenters at 70-72 in one room. I understand that most off-flavors are caused during the first few days, during primary fermentation. Does that mean storing it at this temperature after a primary at something lower (generally 66) won't do any harm? After all, the bottles condition at that temperature. At least, that's my reasoning - would love to have more opinions on this.