Hi!
Just wondering if there was a preferred temperature for secondary fermentation/aging?
Or does it depend on what you are trying to accomplish? Aging vs adding fruit?
I have 61 degree basement and was wondering if that was acceptable or if I should put the carboy back into my fermentation chamber?
Thanks. dave
Just wondering if there was a preferred temperature for secondary fermentation/aging?
Or does it depend on what you are trying to accomplish? Aging vs adding fruit?
I have 61 degree basement and was wondering if that was acceptable or if I should put the carboy back into my fermentation chamber?
Thanks. dave