2nd Ferment/leave indoors?

[therelly]

Hi all,

i've barrelled my coopers real ale after fermenting it for 8 days, I was wondering if anyone knows how long to leave it indoors at this stage before transferring it to the cold?

:

 

[PD]

if fermentation has finished you can cool the brew so that the yeast drops out and the beer clears.
just make sure fermentation is finished

 

[craigite]

Generally once you have put into the barrel, with the priming sugars if that where you are going to serve it from, I would leave in the wrm for about 7 to 14 days then somewhere cooler, say 12°C, for another 14 days minimum.
For better answer tell us what you are brewing, the starting specific gravity, the finished gravity, 'indoor' temperature etc.

 

[therelly]

thanks that's what i thought...was just second guessing myself really!

For better answer tell us what you are brewing, the starting specific gravity, the finished gravity, 'indoor' temperature etc.

with regards to this question I am brewing Coopers Real Ale! 23 ltrs! the OG was 1041 and the FG was 1010! the temp was fluctuating between 19C and 21C.

The only problem is I followed the instructions about priming bottles when putting it in the barrel, so instead of adding 60-80g of sugar, I put in 158g! no explosion yet luckily! keeping an eye on it just to make sure though!