Author Topic: secondary temp choice  (Read 614 times)

Offline rbclay

  • Assistant Brewer
  • ***
  • Posts: 210
  • Northfield, MN
    • View Profile
secondary temp choice
« on: January 26, 2011, 05:51:49 PM »
I am doing an extended secondary on an English Barleywine. I can do it at 66F, same temp as primary OR 50F in the basement closet. Being that this will be a 2-3 month secondary there is much less chance of an airlock accidently getting yanked by a kid if I do it in the basement.

I am aging half of the 5G batch on bourbon soaked oak cubes. The other half just aging. Primary is done (5 weeks- pitched on a large yeast cake). OG was 1.103. Current SG 1.032. That attenuation is about the same for this yeast as I got for the other 2 beers I made with it (~65%. NeoBrittania). So it may drop a point or two in secondary, but I am not concerned if it doesn't. I purged both carboys with CO2. I plan to use some yeast at bottling to carbonate.
 
Is there any drawback to doing it at the colder temp?
Randy Clay
Milltown Mashers
https://www.facebook.com/groups/404574082932834/
BJCP Certified

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7225
  • Estilo Casero
    • View Profile
Re: secondary temp choice
« Reply #1 on: January 26, 2011, 06:54:05 PM »
No drawback. Colder would be even better IMO.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8678
  • Delaware
    • View Profile
Re: secondary temp choice
« Reply #2 on: January 26, 2011, 07:01:57 PM »
I would age it at cellar temps...50ish is good.
Ron Price

Offline hokerer

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2634
  • Manassas, VA
    • View Profile
Re: secondary temp choice
« Reply #3 on: January 26, 2011, 07:10:55 PM »
Can't think of any reason colder would be a problem.  Probably be beneficial
Joe

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: secondary temp choice
« Reply #4 on: January 27, 2011, 02:12:32 AM »
Replace the airlock with a breathable bung and age it at the lower temp.  
Tom Schmidlin

Offline rbclay

  • Assistant Brewer
  • ***
  • Posts: 210
  • Northfield, MN
    • View Profile
Re: secondary temp choice
« Reply #5 on: January 27, 2011, 07:34:55 AM »
Like this? I use these for flasks when making starters. Never thought about using it in a carboy.

http://www.northernbrewer.com/brewing/brewing-equipment/fermenting-equipment/yeast-handling/foam-stopper-46-60mm.html
Randy Clay
Milltown Mashers
https://www.facebook.com/groups/404574082932834/
BJCP Certified