Does it matter what the temp of your secondary is?
If I keep it in the basement it will be 60-65.
Also, can you keep it in the secondary too long?
Temperature of Secondary
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Jim W
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Temperature of Secondary
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Chris Alvey
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Well there's really two answers about the temperature. Assuming your goal is to finish the fermentation completely then chill the beer I would say you want to keep it in the upper 60s (assuming it's an ale - if not then call it a diacetyl rest for a couple of days if it is a lager) for a few days to completely finish out. This is assuming that the vast majority of expected fermentation has completed in the primary.
THEN you could chill it (if you wanted) to help the yeast fall out - although, with time, it will still fall.
Time wise - I would say until it's clear or maybe 4 wks, whichever comes first.
All this said, remember that if you do not want to do a secondary you do not absolutely have to. If there are no dry hopping or other adjunct type additions, often the time it takes to ferment and clear in the primary is way before any yeast autolysis starts to take place.
THEN you could chill it (if you wanted) to help the yeast fall out - although, with time, it will still fall.
Time wise - I would say until it's clear or maybe 4 wks, whichever comes first.
All this said, remember that if you do not want to do a secondary you do not absolutely have to. If there are no dry hopping or other adjunct type additions, often the time it takes to ferment and clear in the primary is way before any yeast autolysis starts to take place.
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