Alright, I've got a question about temperature and fermenting.
I live in the midwest and one week the temperature is in the mid 60's, perfect for ale fermenting. Next week, the high 80's.
My primary was dealing with mid 60 temperatures, inside a closet. Then when I transfered it to the secondary and the beer's temp is in the 72 -74 range, inside the same closet. I don't have any way of keeping it cooler. What can I expect from this?
It was a Dunkelweiss that tasted pretty darn good only after the primary and the gravity was about 1.010 when I transfered to the secondary.
I live in the midwest and one week the temperature is in the mid 60's, perfect for ale fermenting. Next week, the high 80's.
My primary was dealing with mid 60 temperatures, inside a closet. Then when I transfered it to the secondary and the beer's temp is in the 72 -74 range, inside the same closet. I don't have any way of keeping it cooler. What can I expect from this?
It was a Dunkelweiss that tasted pretty darn good only after the primary and the gravity was about 1.010 when I transfered to the secondary.