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Secondary Temps

So after brewing a couple batches, I’ve been trying to refine parts of my brewing process to make better beer. One part i don’t control right now is my secondary temps. I’ve used wyeast 1010 and 1056, and have controlled the fermentation temps at 62-64 degs, with the use of a timer and “brew belt”. My basement temps are upper 50’s in the winter to 60 right now.

Do i need to worry about the secondary temps? Is it doing anything to help the beer sitting there in 56-60 deg room? do i need to invest in another “brew belt” to get the temps to the upper 60’s? Looking for opinions on secondary temps with common ale yeast.

Thanks

This is a good question that I am unsure about. I have never really given much thought to it and would say that it is unnecessary to buy a brew belt to up the secondary temp simply based on the fact that I have never done it and my beers turn out pretty good. Now lagering; that’s a different story of course. And for carbonating in bottles I know a higher temp is good to accelerate that process.

But that’s just me and I haven’t really read anything on this topic so I’m interested to hear what others say.

[quote=“hyperlight66”]So after brewing a couple batches, I’ve been trying to refine parts of my brewing process to make better beer. One part i don’t control right now is my secondary temps. I’ve used wyeast 1010 and 1056, and have controlled the fermentation temps at 62-64 degs, with the use of a timer and “brew belt”. My basement temps are upper 50’s in the winter to 60 right now.

Do i need to worry about the secondary temps? Is it doing anything to help the beer sitting there in 56-60 deg room? do i need to invest in another “brew belt” to get the temps to the upper 60’s? Looking for opinions on secondary temps with common ale yeast.

Thanks[/quote]

56-60 will work fine.

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