Mofo
Grandmaster Brewer
It's summer time in southern China with temps suddenly in the mid-30Cs and expected only to get higher. The fridge in which I ferment can currently fit my 30l fermentor with enough space left for a shelf of beers. If I remove that shelf I might have enough space for a secondary, but it would be a squeeze. As such, I brew every 3 weeks (fermentor, then bottled) but would like to brew more. As I see it my options are either 1) squeeze a secondary into my fridge, 2) get another fridge, or 3) brew saisons. Actually the third isn't a realistic option because indoor ambient temps are already too hot and I'm not that big a fan of the style.
I've read, however, that a yeast's flavor profile is mostly decided during primary stage. Given that, how detrimental would it be to pull the fermentor from the fridge after primary? My only experience doing so is with a recent fruit beer. After two weeks in primary, kept at 18C, I racked the American ale base for the beer onto fruit, where it sat for another 2 weeks ... at around 27C! That beer is now bottled and a week from fully carbonating, but an early taste indicates it didn't suffer from the high temp in secondary.
Thoughts on post-primary higher temps, anyone?
I've read, however, that a yeast's flavor profile is mostly decided during primary stage. Given that, how detrimental would it be to pull the fermentor from the fridge after primary? My only experience doing so is with a recent fruit beer. After two weeks in primary, kept at 18C, I racked the American ale base for the beer onto fruit, where it sat for another 2 weeks ... at around 27C! That beer is now bottled and a week from fully carbonating, but an early taste indicates it didn't suffer from the high temp in secondary.
Thoughts on post-primary higher temps, anyone?