dry hopping in warmer ambient temps

[gurtpint]

I'm about to dry hop my American Brown Ale. The FV has sat in the cellar for a couple of weeks and the fermentation is pretty much finished at 1009 (yeast used S-05). I'm going to rack the beer into a secondary. Should I be alright to leave the secondary in my apartment for 10 days or so and then bottle without a risk of off flavours due to ambient temp being in the 25-26C range? Wouldn't really fancy hoisting 23 liters of beer up and down 5 flights of stairs again but will do if necessary.

 

[calumscott]

Fermentation has finished so you should be fine.

It's during the main ferment when you have to be the most careful.

 

[gurtpint]

Ta calum!

 

[calumscott]

Worth keeping it in your coolest spot upstairs mind... :thumb:

 

[gurtpint]

Will do. I'll chuck the bucket into the closet in the hallway that has no windows and is a couple of degrees coooler than the rest of the apt.