A lot of you don't believe it, but I've brewed many excellent beers that fermented at about 80F. Even the one I complained about got better with age.
Now I have temperature control and have my first completely home made recipe fermenting.
So... I may do a lager next.
Is 3 weeks primary still good?
What is the optimal temp?
How long to bottle carb?
Do you bottle carb at fermentation temp or room temp?
Once chilled are they ready?
Thanks.
Now I have temperature control and have my first completely home made recipe fermenting.
So... I may do a lager next.
Is 3 weeks primary still good?
What is the optimal temp?
How long to bottle carb?
Do you bottle carb at fermentation temp or room temp?
Once chilled are they ready?
Thanks.