SailorTodd
Well-Known Member
Had a question about fermentation temperature, or more accurately, post-fermentation temperature, didn't find any posts in a couple of searches.
How important is the temperature once the active fermentation is completed in primary? I have a beer in primary right now that I used frozen soda bottles to chill while fermentation was active (a pale ale with WLP008 East Coast Ale yeast), keeping it at 65ish. I went out of town, and had to give up trying to chill it, but the primary was complete, or at least at its very end. Now, without the ice bottles, even with a t-shirt draped in water and a fan going, the temp stays around 73. I'm kegging in two days, and will cold crash the night before. What effect does higher temp have on post-fermentation beer still in primary?
How important is the temperature once the active fermentation is completed in primary? I have a beer in primary right now that I used frozen soda bottles to chill while fermentation was active (a pale ale with WLP008 East Coast Ale yeast), keeping it at 65ish. I went out of town, and had to give up trying to chill it, but the primary was complete, or at least at its very end. Now, without the ice bottles, even with a t-shirt draped in water and a fan going, the temp stays around 73. I'm kegging in two days, and will cold crash the night before. What effect does higher temp have on post-fermentation beer still in primary?