Secondary Temperature

[mmmBeer...]

Assuming that fermentation is complete when I rack to secondary, does it really matter what temperature I keep the carboy at? I use a small space heater to keep the temp constant in my storage room, and in the name of conservation (and reduced hydro bills) would like to shut it off. The room probably sits at about 65*…I figure as far as just aging and clarifying the beer the temp shouldn’t matter.

Thoughts?

[chris1kanobi]

I do a cool secondary fermentation on all my beers, ales and lagers. In my opinion, it gives a smoother taste and allows the yeast to drop completly out. It may take a little longer for the beer to mature (were talking 45 deg. here) but in my opinion, it is worth it. Like you said, as long as fermentation is complete, cooler temperatures won't hurt. I normally ferment ales at 60-65. :D