>recipe from Charlie P's NCJOHB book. His recipe states that the beer will
>improve if secondary-fermented for about 2-3 weekd at 50 degrees F. My
>(1) How much difference does this cool conditioning really make? What if I
>just secondary-fermented at room temperature (65-70 F)?
temperatures. Scots ale, for example, cannot be fermented warmer than
60F, preferably 5-10 degrees cooler. California Common Beer _should_
be fermented cool...60-62F. Anchor ferments at 62F and conditions for
3 weeks at 50F, not the <36F used for lagers.
>refrigerator at 40 F?
ba***t with, for example, wet towels? Or, better, get an external
thermostat for your fridge and keep it at 50F. Just remember...the
U.S. only has (can lay claim to) two distinct beer styles; California
Common and Cream Ale. If you bastardize the style you lose the
meaning of a, potentially, great beer.