I brew in an apartment, not much space, I generally keep my fermenter in my laundry sink full of water to keep it around 24C. But i'm currently doing a double batch and i have no room in the sink to keep the batch of beer i just racked off into the secondary fermenter cool.
Just wondering if it is AS crucial to keep the beer at optimum temps during secondary fermentation?
Just wondering if it is AS crucial to keep the beer at optimum temps during secondary fermentation?