I know many pros here advise against secondary but I wanted to do it for practice in sanitizing and learning the process as this is my first brew. Everything seems to have went well.
My question is, what should the temp be for secondary carboy conditioning? Lower 60’s like ferm or higher 60’s like bottling?
I keep my secondaries for most ales around 67 initially and gradually decrease temps one or two degrees every couple of days then increase it to 68-70 nearer to bottling day. The biggest questions are how long did you primary? What was the og and what yeast did you use
I did 2.5 weeks in primary for caribou slobber, it was dry yeast and it ended at 1.016.
I don’t think there’s necessarily a NEED to secondary an ale, but it’s okay if you do. Just seems like extra work to me.
However, I do secondary for dry-hopping if I want to wash the yeast, or for lagering, of course. In that case, I try to get the secondary as warm as I can for dry-hopping, and as close to 30 degree as I can for lagering.
Higher 60’s to low 70’s if generally fine for secondary aging as long as the primary is done.
Diff’rnt strokes, diff’rnt folks.
I let my ales condition, whether it be in primary or secondary, at room temp, which is usually in the mid to upper 70’s.
Just as many pros advocate secondary conditioning as those that oppose it. Good for you for using the secondary as a learning tool. Maybe you’ll get one step closer to successfully identifying if one is truly necessary or not. 
I usually don’t bother because it’s just more work. The only exceptions would be if I’m dry hopping, or want to bulk age for longer than 6 weeks. Just MHO. :cheers:
I’m not trying to be rude but I clearly stated why I’m doing secondary and just wanted more help with temps.
Well, SO sorry. :lol:
It depends on the beer, but I’d say in general keep it below 70, preferably in the mid 60s. That’s just my preference though.
