RoaldV Posted October 2, 2011 Share Posted October 2, 2011 Hey guys Just a question in relation to my secondary fermentation of the Coopers Lager. I've been checking the temp regularly over the last week, and sometimes the temperature has dropped to 17 degrees (once even 16.5 degrees), and I was wondering if this was a problem per se, or whether this will just mean the secondary fermentation will take longer. Your advice would be appreciated. Cheers Link to comment Share on other sites More sharing options...
David B5 Posted October 2, 2011 Share Posted October 2, 2011 Hi Roald, Better to have them get too cold than to hot. I've had the same problem a couple of times over winter and have had no problems at all. I just leave them a couple of days longer than the original schedule and all is fine. On the other hand too hot can lead to "skanky" beer and if using glass, exploding bottles. Some mug by the name of Dave found this out by bottle conditioning behind the furnace at work many years ago! Link to comment Share on other sites More sharing options...
RoaldV Posted October 3, 2011 Author Share Posted October 3, 2011 Cheers David, that's what I thought. But I just wanted to make sure [biggrin] Link to comment Share on other sites More sharing options...
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