Secondary Fermentation at Low Temperatures

Discuss making up beer kits - the simplest way to brew.
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Ditch
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Post by Ditch » Mon Sep 08, 2008 5:49 pm

:lol: Don't worry; Only Bottles explode. The keg has a brass, screw threaded thing on top? Rubber band round it? That's the Pressure Relief Valve. No Way will it explode.

Get the good lady to re read the small print. See if it mentions a keg ;)
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Aes9471

Post by Aes9471 » Mon Sep 08, 2008 9:12 pm

From what I have gathered from this forum, your good lady may have done you a favour, as secondary fermentation is best done a lower temp. anyway!!
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Jim
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Post by Jim » Tue Sep 09, 2008 6:05 pm

Aes9471 wrote:From what I have gathered from this forum, your good lady may have done you a favour, as secondary fermentation is best done a lower temp. anyway!!
Yep, 14 or 15C is OK for secondary fermentation - it allows the CO2 to go into solution more easily (though it will take a bit longer to ferment the priming sugar).
NURSE!! He's out of bed again!

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stevezx7r

Post by stevezx7r » Wed Sep 10, 2008 2:57 pm

The way most mature/carbonate their beer is once primary fermentation is done (around 10 days) the beer is transfered into the barrel/bottles for a couple of weeks in the warm (upto 25C) to carbonate then the beer is moved to somewhere cooler (~15C) to mature for another couple of weeks. As you've moved it straight to the cold it will (as Jim says) take longer to do both jobs at the same time, but only by a week or so.
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