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- Feb 26, 2023
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I understand diacetyl clean-up occurs naturally to various degrees with healthy yeast, but does this process take place in the primary fermenter on the yeast cake or the secondary fermenter with suspended yeast? I have limited temperature controls, basically just ambient temperature of 67F in a finished basement.
Im probably over thinking things but I may have pitched my yeast a little too warm on Saturday and just want to err on the side of caution. I was running short on time and pitched my dry yeast (safale-us 05) at 78F, then used my thermometer to agitate the wort a bit and saw that the temp now read 82F. Fermentation appears to be completely normal... +/-16hr lag followed by typically active air lock. I am on day five and the bubbling has begun to slow down a little.
Should I let it ride out in the primary for a couple weeks? Or, let the fermentation slow a little more then transfer to a secondary? For what it is worth, it is a fairly light bodied pale ale.... IBUs should be somewhere right around 55.
I have never bothered with a secondary in the past so if that is the route I should go, please share any tips you might have..... thanks
GW
Im probably over thinking things but I may have pitched my yeast a little too warm on Saturday and just want to err on the side of caution. I was running short on time and pitched my dry yeast (safale-us 05) at 78F, then used my thermometer to agitate the wort a bit and saw that the temp now read 82F. Fermentation appears to be completely normal... +/-16hr lag followed by typically active air lock. I am on day five and the bubbling has begun to slow down a little.
Should I let it ride out in the primary for a couple weeks? Or, let the fermentation slow a little more then transfer to a secondary? For what it is worth, it is a fairly light bodied pale ale.... IBUs should be somewhere right around 55.
I have never bothered with a secondary in the past so if that is the route I should go, please share any tips you might have..... thanks
GW