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I've been looking around for the right answer, but it seems people are of different opinions.... what temp should the secondary be kept at, if its only for conditioning and additions?

also i've been buying whole grain, and cracking it with a rolling pin. I can buy it pre-crushed, but i'm just curious on the shelf life if i buy it crushed...

also when it comes to yeast ... I've been using dry yeast... If I ordered "liquid" yeast, would i be able to store it for a month or so???

Thanks
Todd

mindless2 wrote:I've been looking around for the right answer, but it seems people are of different opinions.... what temp should the secondary be kept at, if its only for conditioning and additions?

For ales, I keep mine at 68*F.

mindless2 wrote:also i've been buying whole grain, and cracking it with a rolling pin. I can buy it pre-crushed, but i'm just curious on the shelf life if i buy it crushed...

I think most places recommend 3 months, but you likely wouldn't see a huge drop after the 3 month mark. I'd prefer 5 month old pre-crushed grain over crushing it with a rolling pin.

mindless2 wrote:also when it comes to yeast ... I've been using dry yeast... If I ordered "liquid" yeast, would i be able to store it for a month or so???

You could keep it for a month, but you'd likely want to make a starter. There's nothing wrong with dry yeast, just not as big of a selection as liquid. If you're going for a beer that gets a lot of the quality from the yeast, then yes, I'd do liquid yeast (but do the starter). You don't need fancy equipment to make a starter - a growler with some wort in it, and pitch in the yeast.

Thanks
Todd

thanks for the info!!