I am brewing NB Irish Stout. This is my first attempt at homebrewing and so far, so good. My question has to do with the temperature I should have for the second fermentation stage. The recipe says that optimum temperature for the liquid yeast is 62 to 72 degrees. I did follow that temperature for the first fermentation. The place I have it stored for the secondary fermentation is 52 degrees. Should I move it to a warmer spot?
you’re fine at that temp. What you are trying to do with this step is clarify the beer, and the cellar-like temp with help with that by precipitating out proteins and other gunk and it settling to the bottom.
You can do this without transferring to a new container btw, it won’t hurt the beer to be on the yeast.
