Secondary Fermentation. Heated or ambient?

[escapizm]

Furhter to my thread viewtopic.php?f=2&t=26328

After fermentation has ceased/slowed (approx 4 days) can I just turn off my brew or should I leave on until the 7-10 period has passed and I then rack to 2nd FV for further maturing for another week or two and hen bottle. I appreciate the debate is a healthy one with the regard to racking to 2nd FV for secondary fermentation but I’m going to give it a go on this one.

I’ve only 1 brew belt and would like to get 2nd batch on whilst this ages in the secondary FV.

I’ve had problem previously when I left in FV too long and all sediment dropped out and no carbonation was produced in bottle, this could have been down to a too low a temperature once bottled and brought into the house.

So question is can I leave to ambient (regardless of season) temperature for secondary fermentation, or is there a minimum?

[garwatts]

Furhter to my thread viewtopic.php?f=2&t=26328

After fermentation has ceased/slowed (approx 4 days) can I just turn off my brew or should I leave on until the 7-10 period has passed and I then rack to 2nd FV for further maturing for another week or two and hen bottle. I appreciate the debate is a healthy one with the regard to racking to 2nd FV for secondary fermentation but I’m going to give it a go on this one.

I’ve only 1 brew belt and would like to get 2nd batch on whilst this ages in the secondary FV.

I’ve had problem previously when I left in FV too long and all sediment dropped out and no carbonation was produced in bottle, this could have been down to a too low a temperature once bottled and brought into the house.

So question is can I leave to ambient (regardless of season) temperature for secondary fermentation, or is there a minimum?

Personally I haven't used any heat to ferment since the end of April.
Did you prime for secondary in the bottle? There should be ample yeast in suspension to get it going even if it looks clear. How long did you leave it for?
I usually leave mine for about ten days then bottle with a level teaspoon of brewer's sugar in each 500ml bottle.

[Scooby]

Furhter to my thread viewtopic.php?f=2&t=26328

After fermentation has ceased/slowed (approx 4 days) can I just turn off my brew or should I leave on until the 7-10 period has passed and I then rack to 2nd FV for further maturing for another week or two and hen bottle..

I would favour moving to a cool place once primary fermentation has slowed and racking to a secondary vessel after 2-3 days

I’ve had problem previously when I left in FV too long and all sediment dropped out and no carbonation was produced in bottle,

If you use a yeast such as S04 or Nottingham this can happen, take samples and see when it's appropriate to bottle.

So question is can I leave to ambient (regardless of season) temperature for secondary fermentation, or is there a minimum?

There is an range that most yeasts will perform at, the higher limit tends to produce a more fruity beer. I would try to maintain 15c for the last few days of primary and the same temp in the secondary stage. This is one reason that many homebrewers restrict beer making to Oct- April and why they devise methods of controlling fermentation temps

[Cheshire-cheese]

I've tended, especially in summer, to ferment both primary and secondary in the cellar (ambient about 15C)