Secondary temp after Diacetyl Rest (with fruit)

[Gus G]

Hey everyone , I have a question on the d rest to reduce butter flavor on my milkshake ipa.

I normally bring it from basement to main level of house towards end of primary fermentation. (Maybe day 10 or 11 varies). Basement is about 60 ambient and main level closet I use around 66-68.

After the D rest I plan to transfer to secondary, add my fruit addition and vanilla beans soaked in rum, and will add my second dry hop in secondary (first charge will be in primary at 48 hours to get biotransformation.

I plan to leave it on he fruit until bottling so maybe around 11 days or so.

My question is should I put the secondary with fruit down in basement (may be around 64 in a few weeks). OR should I leave secondary upstairs where it will be about 68-70 I’d say in a couple of weeks.



My recipe was

9 lb 2 row

2 lb flaked oat

1 lb white wheat

.25 Canadian honey malt.

.6 lb lactose

5 purées green apples.


.25 oz Amarillo first wort

2 oz mosaic whirlpool

1.5 citra whirlpool

1 galaxy whirlpool.

Will be 2 oz mosaic 2 oz citra and one oz galaxy dry hop.

2 vanilla beans.

Planning on 5 lb mango.


2 packs safale 5


1.070 OG. 42 ibu