I'm brewing a Belgian tripel and have racked into a secondary. It's hot in LA in the summer and controlling the beer temp from 65 to 72F in the primary was a challenge. I've been continuing to hold the beer at ~72F using ice in a water bath, but I'm wondering if this is still necessary to avoid any off flavors. The house routinely gets into the mid-80s during the day. The beer had already fermented down to 1.016 so I can't imagine that there is much more the yeast will be doing.
