Secondary fermentation temp for saison

[CraigR]

Sorry if this is a question that has been asked before.

I have just brewed a saison using Mangrove Jacks M29 at 28C in my lovely temp controlled fridge and it is just about ready for bottling.

I am keen to start my next brew, a brown ale which will ferment at 19-21C.

Usually i keep my newly bottled beer in my fridge at the same temp as its primary fermentation temp for a week or so, before cooling, but as this saison has been fermented at such a high temp, will it undergo secondary/conditioning ok at 21C or should i leave at 28C for a few days before I start my next brew ?

Appreciate any feedback

 

[Abrayton]

As long as FG has been reached warm temps shouldn’t matter after bottling but I could be only “kinda” right.

 

[CraigR]

Ok, warm doesn’t worry me, but will 20c for secondary with this yeast be warm enough ?

 

[IslandLizard]

Just leave your bottles at room temps, maybe in a box in the kitchen or somewhere where it is warm enough for 2-3 weeks. Higher temps will carbonate faster. When done, 3-7 days in the fridge will help absorb the CO2 into the beer, so you get nice thick foam, tiny bubbles, and good mouthfeel.

 

[CraigR]

cheers ! - Will bottle on Monday/Tues and start the next one