Hey all. I have some more questions as I am getting ready to attempt my second batch (hopefully next week) That seem to fit here rather than the thread I have in the Equipment section.
On my first batch, I made several mistakes, temperature control being a major one, that resulted in a less than stellar beer. It smells and looks like beer, and even kind of tastes like beer with no real glaring off-flavors, but not the hop aroma and flavor I like in an IPA. Also, the is very little carbonation, and absolutely no head. I'm pretty sure the carbonation problem comes from not enough priming sugar, based on the temperature of the beer during fermentation, and most likely problems with the yeast from not so good temperature control.
First question is this: Once primary fermentation has completed, should I leave the temperature the same (say I fermented at 65F) or should I raise the temperature up to say 70F to condition in the fermenter for a week before bottling? Any advantage/disadvantage to either method?
When calculating the priming sugar, would the temperature I use be the 65F during primary fermentation, or if I raised the temperature to 70F for a week of conditioning after primary, would I use 70F as the temperature for the calculation? Then there is cold crashing. If I did that, should it be right after primary or after a week of conditioning, and what temperature do you use for the priming sugar calculation after that (If i did or didn't raise the temp after primary)?
For the second batch, I will be using a secondary fermenter to put the beer on some blood orange puree for a week. Should the secondary be done at the same temp of 65F or raise it to 70F, and of course that leads right back to the previous question, LOL?
Cold Crashing...If I decided to do it, what temperature is it done at, how long, and does anything different have to be done before bottling (more yeast, more sugar.....) and I do plan on doing a Hefeweizen as my second batch, so should a Hefe be crashed or not?
Hope I am not killing you guys with all the newbie questions, and thanks for your patience.