Secondary ferm temp

[JayH]

I recently brewed a batch of american wheat ale that called for primary fermentation at 68 and secondary at 55 for 2 weeks. Can anyone give me an idea what effect (affect?) keeping the secondary at 68 would be or what the advantages of the 55 degree secondary are?

Thanks in advance,

Jay

[Danno]

Seconary fermentations are a fallacy of homebrewers. There is only one fermentation (unless you add more sugars somewhere down the line). Consider the 55°F time as aging becuase an ale yeast isn't going to do a whole lot at that temp.

[JayH]

Yeah, I heard that somewhere, so except for using the wrong terminolgy, do you think there is or what are the significant differences between aging at those two temps?

Thanks,

Jay

[Danno]

Aging is a time temp thing. The colder the temp, the less aging. The warmer the temp, more oxidation or staling. Now throw in that secondary fermentation usually also includes allowing the yeast and brewing particulates (hops, protein, etc) to drop out. Those drop out faster at colder temps.

I like to let my beer age in the mid fifties. This continues three important processes. The ale yeast are still active ( but less so than at 70°F) thus they will continue to attenuate the beer to their maximum. Melding (aging) of the flavors occurs but without much oxydation or staling. The yeast and the particulates start to drop out. The closer they are to the bottom, the faster they will drop out when I take it down colder. So what I do after 2 to 4 weeks at 55 (garages are cool in Portland) is take it down below 40°F to drop out the yeast and particulates and minimize any furhter staling. That's a good time to start carbonating but do not use the shake rattle and roll method or it will just kick up everything that you want to drop out.

In another two weeks, it's ready to serve.

None of these suggestions are hard and fast rules. A weizen doesn't need much time to meld flavors or drop out particulates whereas a Porter or Stout I would want to follow the procedures above.

Lagers are similar but the start temps are lower. I ferment at 48, age at 40 and then lager at 30. All for the same reasons.

[JayH]

Sounds like good advice, thanks!

Jay

[DannyW]

I think it was Vinnie from Russian River that said he drops his ales to the low 50s for dry hopping. It's warm enough to get the hops in the beer in a reasonable amount of time and cold enough that the Chico yeast they use will drop out and clear the beer.

I *think* it was Vinnie that said that - someone correct me if I'm wrong please.

[JayH]

I guess I'm curious what affect keeping the beer at 68 during the secondary will have that will be different from the 55 degree aging. I'll probably go ahead and drop it to 55 but it would be nice to know the difference.

Jay