secondary temps

[jim376]

I have a Smitticks clone one day into the secondary. temps are rising am I better off with cooler 50-60 temps or in the same room as an imperial stout brewed today 70 + degrees???

[BrewDog]

Try to get the temps down for both. You will get a smoother beer, and the Russian Imperial Stout will have far fewer fusel alcohols, so it won't be "hot" from alcohol when you drink it.

[jim376]

I'm going to try 55-60 degrees for the smitticks in the secondary so that it can clear without a lot of activity and around 70 degrees for the imperial stout (in primary this afternoon) I've read that the Imperial likes to run a little high in the primary

[markaberrant]

I've read that the Imperial likes to run a little high in the primary

Yes, they like too, but that doesn't mean it will make a good beer.

Bigger beers will generate more heat while fermenting, but that is not a good thing. Try to keep it in the mid 60s, I eventually let them warm up after the bulk of fermentation is complete.

[BrewDog]

Personally, I think 55-60 will drop all the remaining yeast out of suspension too early for the Smithwicks. You'll end up with a green beer. Mid 60's is perfect for the English ale yeasts. After at least a week in secondary, then it'll age nicely in the 50's.

+1 on what Mark said, too. The yeast LOVE it up to 90, but that won't make a better beer.

[nelstrodomus]

Is the 55-60 degrees in the basement? if it is, keep it off the floor and wrap a blanket around the fermenter and it should keep it around 60-65.

[jim376]

o.k ive got the smitticks around 62 degrees and blanketed and the imperial stabilized at 70 degrees but... the stout was running so high I needed to go to a blow off. I cleaned the airlock and while replacing it guess what ? yes the rubber grommet fell in. I've got the spout of the airlock fitted with vinyl electrical tape and bubbling nicely into the run off tub.. Did the grommet contaminate the beer

[Red T]

Probably not too much to worry about since the beer has had time to work, the alcohol will probably kill any nasties that may have been on it. But that being said, I would probably rack it another time to limit the exposure to the rubber. Some rubber may impart an off flavor you may not like. The only time that I had a problem with a stopper giving an off flavor was when I left the secondary go for almost a year and I think during that time the airlock went dry at least once! You won't let that happen I'm sure.

[jim376]

Yeah, I think I'm alright. What do yo mean another time. I still plan to go the full week in the primary (Rack to carboy on Sat) O.K.? This has been a tough brew. We hita hot spell here in western Mass My wife is pretty on board but rolls her eyes when I explain that the stout need s the a.c downstairs to maintain 71 degrees and the Smitticks must be in the basemet no cooler than 60.. and of course the temps are siad to be dropping back into the mid 30s by tomorrow night. Get the heat going Oh well

[nelstrodomus]

Yeah, I think I'm alright. What do yo mean another time. I still plan to go the full week in the primary (Rack to carboy on Sat) O.K.? This has been a tough brew. We hita hot spell here in western Mass My wife is pretty on board but rolls her eyes when I explain that the stout need s the a.c downstairs to maintain 71 degrees and the Smitticks must be in the basemet no cooler than 60.. and of course the temps are siad to be dropping back into the mid 30s by tomorrow night. Get the heat going Oh well


You mean your swmbo's rolled her eyes when you've talked about the necessary steps to ensure delicious beer?

[Red T]

Yeah, I think I'm alright. What do yo mean another time. I still plan to go the full week in the primary (Rack to carboy on Sat) O.K.? This has been a tough brew. We hita hot spell here in western Mass My wife is pretty on board but rolls her eyes when I explain that the stout need s the a.c downstairs to maintain 71 degrees and the Smitticks must be in the basemet no cooler than 60.. and of course the temps are siad to be dropping back into the mid 30s by tomorrow night. Get the heat going Oh well

You should be fine, that amount of time shouldn't matter that much. As for the wife.... you will have to explain that in order to have/make good beer, you have to give it the best environment. That includes a loving home and care after it is bottled/kegged.

[beerking]

Probably not too much to worry about since the beer has had time to work, the alcohol will probably kill any nasties that may have been on it. But that being said, I would probably rack it another time to limit the exposure to the rubber. Some rubber may impart an off flavor you may not like. The only time that I had a problem with a stopper giving an off flavor was when I left the secondary go for almost a year and I think during that time the airlock went dry at least once! You won't let that happen I'm sure.

That rubber taste you had was probably not from the stopper. It was probably yeast autolysis. Basically, the yeast cells die, rupture and get eaten by remaining yeast cells. this whole process produces flavors that are often referred to as burnt rubber, and sometimes meaty, soy-like flavors.