Timeline for Adding Sugar to Secondary to Create a Layer of CO2?
Current License: CC BY-SA 3.0
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| when toggle format | what | by | license | comment | |
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| Dec 6, 2011 at 19:33 | comment | added | GHP | Likewise, C02 trapped in the liquid from the fermentation activity will bubble up out of suspension when the beer warms. So if you ferment at 65F, and secondary at 70F, then you'll already have the C02 that comes out during the temp shift to protect your beer. | |
| Dec 6, 2011 at 19:16 | history | answered | JoeFish | CC BY-SA 3.0 |