kook
Well-Known Member
- Joined
- 8/12/02
- Messages
- 2,358
- Reaction score
- 4
I'm just curious as to how important temperature control is once the brew is racked to secondary? I know it should be kept as constant as possible during primary fermentation, but after its away from the trub and had a couple days to rest, does it still need to sit on a constant temp ? If the brew fluctuates (say between 18-26) while in secondary will this adversely affect the flavour?