I have been crossing a few Ale recipes in Books. I have a doubt about temperatures on the secondary that normally are very low temperatures comparing whit the primary fermentation. For example normally Ale recipes the primary goes around +- 18º C
to 23º , but on the secondary i have crossed temperatures from 0º C to to 10º C.
Im trying to understand the the temperature influence on secondary fermentation, the advantages and disadvantages, what the criteria to decide the the secondary fermentation? Whats the correlation between the temperature and time on the secondary?
Does any one knows useful links or books about the subject?