After fermentation is complete and it's just sitting there letting the yeasties clean up, do I need to maintain fermentation temps? can I take it out of my tub water or does it matter either way? As always thanks for the help
Fermentation and beyond...
- Thread starter salb29
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Temps aren't that critical at that point. It's mostly during initial fermentation that keeping it within it's best temp range matters.
Take it out and let it get warmer. You control the speed of fermentation during the initial part by keeping it cool but after that it helps the yeast clean up if it is warmer. I do 4 to 5 days of cool (62-65F) and then the remainder at 72.
True above, just as long as you don't let it get ridicuously out of range. By this I mean if you fermented a nice pale ale at 60 and then let it get up to 90 during conditioning, it's bound to have some taste issues.
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