So I’m out of room in my freezer due to four beers being in primary. I transferred a beer to secondary and am storing it in a closet where I normally bottle condition. The temp on the fermometer is 72. How detrimental is this? I am doing a 7 day dry hop in this beer and then bottling.
I don’t see a problem with it. Temp is most important during the first few days/week of fermentation. After that the rise in temp will help the yeast finish out and shouldn’t cause any off flavors for ya. Cheers!!!
